Simple Chili Recipe
Delicious simple chili recipe recipes from www.nonnascooking.com
Japanese sautéed and braised burdock root (burdock kinpira) | Kinpira is a simple Japanese side dish of sautéed and braised vegetables. Served warm or at room temperature, the recipe is named after an ancient Japanese folk hero, and the slight hit of chilli is supposed to be reminiscent of his strength in battle. Although burdock root is the most popular form of kinpira, carrots, lotus roots and other vegetables are also used, either alone or in combination.
Guacamole dip | This perfect, simple guacamole uses the best avocados mixed with fresh chilli, coriander, onion, tomato and lime. Guacamole should be made just before serving. To help keep the vibrant green colour of the avocados, sit the avocado stones in the prepared guacamole and remove just before serving. For tasty variations on guacamole dip, try Rachel Allen's guacamole dip recipe, or Kathy Kordalis's guacamole dip recipe. Also, browse our Mexican recipes for more gourmet inspiration.
Braised beef with fire-roasted green chillies (carne con chilli verde) | Also known as chilli con carne, this spicy beef dish is true cowboy food from the north of Mexico. Some great but simple ingredients, a single pot and a little patience, are all that is required to make this classic recipe. The Anaheim peppers provide more smokiness and flavour than heat; you can use green bullhorn chillies or canned peeled poblano chillies if unavailable.
Whole snapper steamed with black beans, lemon and chilli | This is always on the menu at Frank Shek’s restaurant China Doll, yet it is easy enough to make at home – and it’s incredibly healthy! The recipe includes making a simple black bean paste (briefly frying preserved black beans with garlic), although you may wish to use ready-made black bean paste instead.
Bruno Loubet’s bean and vegetable chilli | The list of ingredients here may look long and daunting but I promise you, the recipe is very simple – a one-pot wonder. This recipe was kindly given to me by a great chef – Bruno Loubet – who worked with me for many years. Risking Bruno’s wrath, I made a few changes to the recipe. I hope he will forgive my boldness and see the wisdom of an older man. This meal, when served as eight portions, provides 359kcal, 9g protein, 46g carbohydrate (of which
Coconut ice-cream with chilli caramel pineapple (nieve de coco con piña caramelizada) | Many ice-creams in Mexico are made in this simple manner, which has no eggs and therefore requires no cooking. The sweetened condensed milk acts as the stabiliser for the ice-cream, to stop it setting hard. This recipe offers a wonderful twist with the classic pairing of pineapple and coconut, with a caramel chilli adding another great texture and a little heat.
Really easy chocolate cake with chilli, salt and tequila | This chocolate cake is unbelievably easy to make. It came about through a bungled attempt by one of my chefs to make a cake. Mumbled, distracted instructions produced an unorthodox technique which gave rise to a brilliantly simple cake recipe (mix it all together in one bowl and bake it!). I'm really glad I said, "Bake it, let's see what happens" to that particular error.
Stewed green beans with tomato, chilli and cinnamon | When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love to take is my nonna’s recipe for fagiolini in umido, green beans and onions stewed in tomato, with chilli and a hint of cin
Radishes in chilli oil sauce (qiang luo bo) | This is a beautiful and stunningly simple dish to rouse the appetite at the start of a meal. Small red radishes are not a traditional Chinese vegetable, but a recent import. This recipe is based on one from a book of simple recipes for home cooking, Ji ben jia chang cai (shu cai pian), or basic domestic dishes.
Pasta with a chilli, bacon and tomato sauce (bucatini all ’amatriciana) | This recipe, which originated in Amatrice, near Rome, was taken to heart by Roman chefs and has now become familiar all over the world. It is simple itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posh
Mussel and chilli leaf broth | This is a dish Luzviminda and her family would cook regularly. Simple, quick and easy, fresh ingredients and a good stock are the secrets to making this dish sing, along with an ingredient that is rarely used in Australian cooking – fresh chilli leaf. Grow your own chilli plants and you’ll have plenty all year round. You can also experiment by adding it to other recipes.
Chilli-salted squid and chorizo salad | “This recipe belongs to Kameel Nankan, Executive Head Chef at The Trafalgar Hotel. The hotel has an incredible rooftop bar overlooking Trafalgar Square and has to be the most spectacular view of London city. This simple and tasty dish is perfect for a hot summer's day.” Luke Nguyen, Luke Nguyen's United Kingdom