nches over long sides.
For the passionfruit ice, combine the
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
oiling water and let stand for 20 mins. Drain the mushrooms
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
combine in medium bowl.
For the chili lime dressing, whisk all
Saute onion and garlic; set aside.
Dust chicken with flour and brown on both sides.
Stir in onion, garlic mixture, chili puree, bay leaves, oregano, thyme, salt and pepper.
Cover and cook 45 minutes or until chicken is tender.
Remove bay leaves.
In a small bowl, blend cornstarch and water until smooth.
Combine with mixture in skillet and cook over low heat, stirring until thickened.
Pour sauce over chicken.
See recipe for Red Chili Puree.
Grease bottom of casserole dish.
Line with Fritos.
Layer with chili, then onion, then cheese.
Repeat, and be sure to top with extra cheese.
This is a good recipe for leftover chili.
tand 10 mins.
Meanwhile, for the chili garlic mayonnaise, blend or
For the Chili: Blot pork dry with paper
time.
To make chili brown 1 pound ground meat
eard someone won a chili championship with the recipe, including that addition
e jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin,
ater. Return to pot. Add chili beans and seasoning. Add broth
Combine ground chuck and onion in heavy soup pot.
Cook over medium high heat until meat is lightly browned.
Add the chili powder, tomato sauce, water, and beans.
Continue cooking over medium heat for about 15 minutes, stirring often. Taste and adjust seasonings, if needed.
finely chop the chili's and garlic.
Add the sugar, chili's and vinegar to a pan and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the garlic and simmer for a further fifteen minutes until the mixture becomes thickened and syrupy.
Transfer to a sterilised jar and allow to cool. This can be kept in the fridge for up to a month. (Only lasts a week in our house though!).
omato paste.
Gently simmer for about three hours, stirring occasionally
op with the can of chili.
Top with the shredded
eded.
Serve your chili as follows (items for the 3,4
Brown hamburger, onion, green pepper and mushrooms.
Add remaining ingredients.
Cook over low heat for 1/2 hour.
Brown meat; drain off fat.
Add chili mix and stir to coat meat.
Add tomatoes and 1/2 can water.
Stir and cook for 20 minutes over low flame.
Add to cooked macaroni and heat until warm.