
Smokey Chilli
This has always been my go-to recipe for impressing people. I dare say this recipe is even better than the usual Chilli con Carne. Don’t worry about the coffee, you won’t taste it at the end, but it is an essential ingredient to get the ‘smokey’ taste.
Ingredients
4-5 servings
800 g
400 g
2
Tomatoes canned
Black beans
Spring onions
Bread optional
100 ml
1 tea sp
1 tea sp
1 tea sp
1 tea sp
1
2 cloves
Coffee espresso
Cumin
Chilli
Cinnamon
Paprika powder smoked
Onion yellow
Garlic
An original Aztec chilli recipe includes a bit of cocoa powder
You can also add rice when you have to fill extra hungry mouths
Prep
5 min
- Dice onion and mince garlic
- Set coffee
- + Cut spring onions in rings
Cook
30 min

Sauté onion
medium heat ~3 min
Add chilli, paprika powder, cumin and garlic
~3 min
Add tomatoes, cinnamon and coffee
simmer ~15 min
A good tomato sauce always needs it time. Chill out, cowboys don't rush. Play the quest on the bottom.
Add black beans
simmer with lid on ~10 min
Serve with bread and spring onions
The credit for this recipe goes to ‘Eerlijk Eten - Tachtig makkelijke recepten met fairtrade ingrediënten
Enjoy
Enjoy your ranger chilli while listening to Lydia Mendoza, a Tejano music legend who started her career in the 1930s, right amongst the Chilli Queens.
1 Comment
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I tried it at home, my mom and sister didn’t even notice that I ‘forgot’ the meat (that’s what I told them haha).
Only my dad noticed halfway through haha. But it does taste really good! Made a few changes (I used a bottle of mixed spices and added some extra veggies). But I still don’t miss the meat myself too! 🙂