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Ooh, I make a mean Chili Non-Carne... but the base is a mix which might not be available in UK supermarkets.
Beyond the seasonings--perhaps even more important--is to use a lot of fresh vegetables. My chili is practically a vegetable stew: coarse chopped onions, garlic, a couple of fresh carrots, and bell peppers of several colors. Begin by sauteing the veggies in a little oil. Take your time with this.
Then add the spice mixture: stir well so the vegetables get coated.
Then add your liquid: tomato sauce and vegetable broth (instead of water) as called for in the recipe: then canned tomatos and canned mild diced chilies (the heat of your chili should come from the ground cayenne pepper, not the chilies). Give it time: time is the secret to great chili.
After a while, stir in a paste of broth and maize flour to thicken.
Towards the end of the cooking process, I add the beans--both black and pink--and a soy-based ground-beef substitute (can't add it too early, or it'll break down). Sometimes I'll throw in a cup of frozen corn kernels at this point, too.
Serve over cornbread or rice, with a topping of grated cheese--a mix of sharp cheddar and a milder cheese, like Colby or Monterey Jack. I like a dollop of sour cream with mine, and sliced black olives on the side. |
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