Regular readers will know that I have been trying to grow vegetables in pots with mixed success. I had almost given up on my chilli pepper plant, particularly as the weather had turned so cold but finally, to my delight, I started to see ripe peppers.
When I picked my first pepper I decided to challenge my bosom buddie, Ali, to cook something with it (not just a challenge but a cunning plan to get myself a tasty dinner cooked for me!!) Happily, Ali agreed to take me up on the offer and all I had to do was to turn up with an excellent bottle of wine.
When I arrived and saw the chilli con carne, I had mixed emotions. On the one hand, I was delighted as chilli is one of my favourite dishes but on the other, I had been hoping for something new to debut my first chilli pepper. I have to say that Ali really had delivered on both fronts as not only had she made my favourite meal but she had made it with an unusual twist by adding chorizo which really gave it a kick. Another unusual twist was that she used aduki beans instead of kidney beans which are a much better suit for the chilli.
Ali shared her recipe with Eatingideas and I now share it with you. Try it- its a winner!!:
Fry off Chorizo and set aside
Fry onion, garlic and a fresh chilli (from Lynne’s garden)
When all cooked through add smoked paprika, mixed herbs, dried coriander and cumin
Then add a tin of tomatoes and the cooked chorizo and simmer for one hour
Add aduki beans and cook for a further 30 mins, at this stage you can add cayenne pepper if you like it a little hotter
Serve with rice, sour cream and grated cheese
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