No two chillis the same

Sam Watts
2 min readDec 24, 2017

Those who come to Lewes Bonfire Night and get to sample the awesome “Not Texan Cowboy Chilli” that I make (and somewhat added to in terms of basic recipe.) I don’t use any measurements but will at least put the ingredients and method below.

You can follow a Twitter photo thread of the last one I made here:
https://twitter.com/vr_sam/status/881475431484063744

Ingredients

Steak strips

Bacon lardons

Chorizo

Venison saucisson

Duck saucisson

x2 onions diced

Whole bulb of garlic

Cumin powder

Cayenne Pepper

Coriander

Ground cloves

Cinnamon

Allspice

Ancho chillis

Chipotle chillis

New Mex Red chillis

Guarjillo chillis

(whatever chillis you got)

Few fingerfuls of brown sugar

A couple of drops of vinegar

Chillipepperpetes Mexican Mole paste

Red kidney beans

Black turtle beans

Handful of sweetcorn

Green pepper

Celery

70% dark chocolate

Ground coffee brewed

A tin of beer

Method

1. Cook bacon in a large pan, remove and leave in bacon fat / juices

2. Cook chorizo and saucisson in same pan, remove and leave combined juices / fats

3. Brown off the steak strips in the bacon, chorizo and saucisson juices and remove

4. Cook the onion and garlic in the remaining juices until clear

5. Add all the spices and chillis

6. Add the meat, beans and sweetcorn and finely diced green pepper & celery

7. Add the coffee and beer

8. Stir and simmer for 5 hours, stirring every half hour or so

9. Leave to cool and mature for 24 hours

NB. Chillis will most likely be dried so put them in a bowl, pour boiling water over them and leave for 15–30 mins until rehydrated. Remove stems and seeds, blend up into dark evil looking paste before adding to the mix

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Sam Watts
Sam Watts

Written by Sam Watts

10+ years in #xR ( #VR / #AR / #MR ) & #SpatialComputing, 20+ years in video games industry

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