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These chilli recipes will keep you warm as winter arrives in Pakistan

These chilli recipes will keep you warm as winter arrives in Pakistan

The protein-packed beans are incredibly filling, while heat from the chilli powder helps to warm the body up. Win-win!
04 Dec, 2019

It will probably take longer to read this article than it will to start a pot of soul-satisfying chilli bubbling on the stove.

With preparation time all of 10 minutes, this hot and spicy stew consisting primarily of beans, tomatoes and ground beef is a quick and easy way to get out of the kitchen as chilly weather approaches.

The simplified version of a classic recipe provided below is tried, tested, and true. It fed six adults with hearty appetites on a cold and windy Sunday night, and there was still much left over for lunch the following day.

Even the one who distrusted a meal without carbs — potatoes, bread, spaghetti or roti — declared himself to be stuffed.

The protein-packed beans proved to be incredibly filling, while heat from the chilli powder helped to clear sinuses and warm the body up considerably.

When my parents heard the details of this culinary venture over a long-distance phone call they remained unconvinced — she would not accept that a zucchini could be among the ingredients, while he dismissed the whole thing for being “cowboy food.”

Both, however, looked forward to sampling some at the earliest opportunity.


Chilli is flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice, but not too much because, remember, that chilli powder heats up considerably as it cooks!


While still standing by the zucchini (for added texture and nutrition), it is true that during the 1850s, this Mexican-inspired thick and spicy mixture was dried in the shape of bricks, ready to be simmered in a pot of hot water by those riding horseback on the trails.

Soon it became the official dish of the state of Texas and one of the highlights of its celebrated Tex-Mex cuisine. The first of many chilli parlours sprang up in San Antonio and soon spread across the Midwestern states, each one claiming to have created a distinct version, some offering spaghetti or rice to accompany their version.

Chilli is flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice, but not too much because, remember, that chilli powder heats up considerably as it cooks!

The salt from the accompanying tortilla chips will help to balance out that heat on the palate. You can choose to keep the mixture thick or add more water for a slightly thinner consistency. Top it with shredded cheddar, chopped cilantro and chunks of avocado — or not.

The classic recipe is scrumptious on its own. The chicken version is equally delicious with the benefit of being lower in fat and cholesterol, while the vegetarian version hides vegetables so well that reluctant kids and adults won’t even miss the meat.

EASY BEEF CHILLI

INGREDIENTS

2 pounds ground beef

1 onion, chopped

1 small green bell pepper, chopped

1 medium zucchini, chopped

2 cloves of garlic, chopped

3 (16-ounce) cans red kidney beans, rinsed and drained

3 (14-ounce) cans diced tomatoes

2 (11-ounce) cans corn kernels

2 to 3 (levelled) tablespoons chilli powder

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

METHOD

Sauté onion, green pepper, zucchini, and garlic in a large pot on medium heat until tender, stir in beef and cook until it is no longer pink.

Add all the seasonings and cook for a couple minutes before adding beans, tomatoes, corn, and one cup of water.

Bring the mixture to a boil, then reduce the heat to very low, cover with lid and let it slowly simmer for two hours.

Stir occasionally, then serve with tortilla chips.

CHICKEN CHILLI

INGREDIENTS

4 chicken breast halves

1 jar salsa

1 (16 ounce) can crushed tomatoes

1 (16-ounce) can red kidney beans, drained and rinsed

1 (11-ounce) can corn kernels

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon chilli powder

1 teaspoon ground black pepper

1 teaspoon salt

METHOD

Lightly brown the four chicken breasts (both sides) in one tablespoon of oil.

Add salsa, tomatoes, garlic powder, ground cumin, chilli powder, salt, and pepper then cook covered on low heat for one hour.

Shred chicken with two forks, then return the meat to pot, stir in corn and beans, and continue cooking covered on low heat for one more hour.

Serve with grated cheddar cheese, chopped cilantro, and green onions.

VEGETARIAN CHILLI

INGREDIENTS

2 tablespoons oil

1 large onion, diced

2 green peppers, diced

2 carrots, diced

3 stalks of celery, diced

4 cloves of garlic, finely minced

1 tablespoon chilli powder

2 tablespoons cumin

1 teaspoon oregano

1 teaspoon salt

1 teaspoon chilli flakes

2 (28-ounce) cans crushed tomatoes

2 cans beans, drained and rinsed

2 (11-ounce) cans corn kernels

METHOD

Heat oil in a large pot, add onion, and sauté for about three minutes.

Add garlic and sauté one minute more.

Add spices and cook stirring for about 30 seconds.

Add peppers, carrots, and celery and cook for about five minutes, or until they just start to soften.

Add tomatoes, beans, and corn then bring to a boil.

Once the chilli begins to bubble, reduce to low heat and let it simmer with the lid on.

Serve the chilli on its own or with sour cream, cheddar cheese, cilantro, diced avocados, green onions and flour tortillas.


Originally published in Dawn, EOS, November 26th, 2017

Comments

Wannabe chef Nov 26, 2017 03:25pm
I want to try this asap! If using dried beans (not from a can) should they be boiled before adding to the mixture?
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suloo Nov 26, 2017 04:33pm
Pakistani folks unnecessarily try to act "global" and play wannabe to be "in" on ownership of everything in other parts of the world...the writer here is desperately acting as if he/she is an international guru
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nasr Nov 26, 2017 07:05pm
Oh! So, now with other things we should have the American "Beans Chili " recipe also.
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Fatima Nov 27, 2017 10:52pm
What’s with the canned food as ingredients? People are moving away from the harmful chemicals in canned foods. Can you re-write the recipe with fresh ingredients for the sake of our health? Thanks
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iluvcheeez Nov 28, 2017 08:54pm
@Fatima If you want to use dry beans, just soak them overnight and follow the same procedure as in this recipe : )
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S.A.Khan Nov 30, 2017 10:31pm
If dried Beans is being used , it should be properly boiled to extract the natural arsenic that exists in Beans. Tinned beans sold in countries living on fast food has a warning to boiled the Beans. for atleast certain minutes Sounds good. I love hot food. Will try when the temperature goes below 0 degrees
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Chungaizee Dec 03, 2017 03:13pm
@suloo don't know where you got that impression from. Instead give this recipe a try.
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Usman Ahmed Dec 04, 2019 09:48am
this is not very different from the Laal Lobia we already cook in Pakistan. Nice variation. Worth trying.
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Vaishali Dec 04, 2019 10:28am
@Wannabe chef Soak them overnight so that they cook quickly. If you want to reduce the cooking time cook them individually with a little salt (best pressure cook them).
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Muhammad Arshad Dec 04, 2019 11:10am
I wonder why Americans call it Chilly, where its just Minced Meet Gravy, in our minds, Chilly is Chicken Chilly or Beef Chilly which has Chinese Origin, Lol
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Tariq, Lahore Dec 05, 2019 01:23am
@Fatima - Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin) This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). Therefore, it safer and economic to use 'canned' ready cooked kidney beans than cooking from raw state which may not be cooked enough to rid of the toxin!
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