Jesurgislac’s Journal

September 30, 2008

Tuesday Recipe Blogging: All About Chilli

Well, okay: not all about chilli.

I first made a pot of chilli about four years ago. Curries I was used to, but the theory and practice of chilli had passed me by. But, here, for what it’s worth, is all I know about making a big pot of hot, comforting, wonderful vegetarian chilli.

You need: beans, tomatoes, chillies. You will want, when the chilli is ready to eat, at least one of the following accompaniments: grated cheese, sour cream or thick plain yoghurt, guacamole, salsa, bread or tortillas or rice.

You can make very good use of: vegetable stock, garlic, paprika, tabasco sauce.

You may find goes well: smoked tofu, nuts, mushrooms, soy sauce, beer, wine.
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