My Favourite Chilli Con Carne

My all time favourite comfort food recipe, cooked in advance makes an ideal as a mid-week winter warmer I’m amazed that I’ve yet to write this recipe up.  It’s been a mainstay ever since I went to university many years ago and was really my entry into spicy cooking.  I used to head out to…

Slow Cooked Shin of Beef Chilli

I know how popular my Shin of Beef recipes have been on this blog they’ve always topped the visitor page hits, so I hope you find this one to be just as wonderful as I did. My original Chilli dish was one created from my student days – good food for the masses, but on…

Italian White Chilli Chicken with a Parmesan, Pear & Walnut Salad

A little bit left field, this probably takes ‘fusion food’ to a different level, but it’s absolutely delicious.  A variation on the traditional ‘Chilli con Carne’ using chicken, white beans and a creamy sauce with flavours I associate with good Italian food. The acidic tones of the pickled jalapeño combined anise effect of the fennel…

Beef Chimichangas

  Rumour has it that chimichangas were discovered ‘by accident’ when someone dropped a burrito into a deep fat frier.  Whether this is true or not, it does highlight that these spicy Mexican dishes are not the most healthy.  You can just cook them in the oven, but the effect isn’t the same.  I like…

Smashed Squash & Beans

A nice sweet accompaniment to spicy Mexican dishes.  Maybe add a little chopped red chilli for a warming kick… Serves 3 Ingredients 50g Butter 1/2 Butternut Squash, peeled, deseeded & cubed 2 cloves Garlic, chopped 1 tsp Cumin seeds 1 tin Pinto Beans, drained Salt & Pepper Method Melt the butter in a pan on…

Chicken Quesadillas

Quesadillas are traditionally Mexican/TexMex dishes of folded tortillas, simply stuffed with cheese.  Other fillings can be added, and this recipe uses a hot chicken sauce.  I use a single hot chilli, Fatalii.  This is like a habenero or scotch bonnet pepper from the perspective of heat, and as such I don’t chop it up –…

Sopa de Lentejas

More of a Mexican take on the Spicy Lentil Soup recipe, this uses 2 relatively mild dried chillies to bring in a breadth of flavour.  Again, the chillies here add interest and not just heat – the Anchos bring a full fruity flavour and an intense dark colour whilst the Meco (pronounced May-Co) chipotle adds…

Chipotle Pork Tostada Stack

A truly wonderful way to use up any left-over or stale corn tortillas, this dish has an amazing intensity and fullness of flavours.  Great ‘TexMex-style’ comfort food for a cold winter evening.  To make serving easier, slice all but the top tortilla in half with a sharp knife after toasting but before you construct the…

Chicken Mole & Achiote Rice

  This recipe uses a portion of the Mole Poblano sauce to create a quick yet impressive dish for that special occasion.   Serve with plain or Achiote Rice   Serves 2 Preparation & cooking time: 30 minutes   Ingredients 2 large Free Range Chicken Breasts, skin on Salt & Pepper to season 1 tbsp…

Mole Poblano

Mole (pronounced mo-lay, Mexican Spanish for ‘concoction’) is the name given to a range of traditional Mexican sauces, of which Mole Poblano is probably the most famous. This sauce has extremely complex and refined flavours, blending the superb combination of chocolate and chilli to produce a rich, dark, thick sauce which particularly complements chicken.  Despite…

Sweet Chilli Sauce

This is a ‘Thai style’ sweet chilli dipping sauce – once you’ve made this, you’ll never fork out for a bottle in the supermarket again.  again, another simple sauce which keeps for a very long time.  I enjoy stirring a couple of spoons of this into my Chilli con Carne just before serving… Note: I…

Frijoles Charros

or ‘Cowboy Beans’. Another one pot wonder, involving whatever you happen to have hanging around the campfire. Ensure that the beans have been soaked according to instructions on the packet – this usually means overnight. Cooking time is dependent on beans used – only add the stock once the beans are tender. I’ve used Chorizo…