Jandos roof-of-the-mouth-removing Chili
Source of Recipe
Jandos
List of Ingredients
0.5Kg (1lb) of lean mince
1 onion chopped well
1 tsp Chilli powder
1 tsp Paprika
2 tsp Ground cummin seeds
2 cloves of garlic chopped (or 2 tsp minced)
3 cups of chopped tomatoes (I use that cheap pasta sauce you can get)
olive oil
1 440g (~1lb?) tin of red Kidney beans
a dash of Habanero sherry (see below this recipie)
chopped chillies, to taste (I put in about a cup of whatever I picked from my bushes that day)Recipe
Put some oil in a wok, and heat. Swish it around so that it covers the sides (not all the way up to the top). Be careful! Hot oil burns. Don't let the oil smoke.
Turn down the heat, and add the garlic, and then add the meat immediately afterwards. Turn the meat over and over, so that it cooks through.
When most of the red is out of the meat, add the chilli powder, paprika, cummin, and a dash of Habanero sherry (say about half a cup), and stir it all in.
Then add the onion, chopped chillies and the tomatoes. Mix it all up,cover and simmer for about 10 minutes.
Drain the beans, and add to the wok. Mix it up, and let simmer for another 10 mins.
Serve with corn chips and sour cream, and (if you're really hungry) with rice.
Habanero sherry is very simple. Get a flagon of sherry, and 3 orange habaneros. Remove stems, cut a length-ways slit in each chilli, and then put in the sherry. Make sure they sink. Leave for about 3 days before using. The capsaicin comes out of the chillies and into the sherry. This gives you a nice warm feeling during the winter.
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