A Collection of Chilli Inspired Recipes

 

Homemade Vegetarian Chili

Description

Chili is such a great ingredient! Spice your life up with this antioxidant and be inspired by our collection of hot and spicy dishes. You can change the whole flavour of a dish just with this one added ingredient – naturally uplifting and very good for our metabolism – get cooking with chili and feel the difference…

Introduction:

They come in all different shapes and sizes – chili is of great health benefit to us and can give you an uplifting feeling while boosting your immune system and getting your metabolism moving! The perfect addition to many beautiful dishes…

CHILLI BEEF

Chilli Beef
CC: pixabay

Prep time: 3 hours and 40 minutes

6 serves

A hearty, wholesome Winter warmer that will fill your belly and leave you feeling satisfied…

INGREDIENTS

6 fillets of chuck steak – diced

½ cup of plain flour
2 tablespoons of olive oil
 
2 brown onions – chopped
 
2 garlic cloves – crushed
 
2 red capsicums – diced
 
2 long red chillies – chopped
 
1 tablespoon of Worcestershire sauce
 
½ cup of water
 
2 cans of tomatoes – chopped
 
1 teaspoon of chilli powder – ground
 
1 tablespoon of paprika – smoked
 
1 tablespoon of cumin – ground
 
1 tablespoon of brown sugar
 
sour cream, avocado and corn tortillas to serve

METHOD

In a bowl, coat beef with flour.
 
Season.
 
In a large frypan, heat oil over a medium flame and brown beef.
 
Place on a plate and keep warm.
 
Cook your garlic and onion in your pan till tender.
 
Add spices, sugar, capsicum, sauce, and chill.
 
Cook till aromatic.
 
Pour in tomatoes and bring to the boil.
 
Place in your slow cooker.
 
Add your beef.
 
Cook on high with lid on for 4 hours.
 
Serve with corn chips, sour cream, and avocado.

CHILLI MUSSELS

 

Prep time: 20 minutes

4 serves

This is a delicious lunch to have with the girls and a bottle of icy crisp white wine.

 INGREDIENTS

1 packet of green-lip mussels – scrubbed and debearded
 
½ packet of black mussels – scrubbed and debearded
 
1 can of tomatoes with basil – diced
 
¾ cup of dry white wine
 
2 garlic cloves – crushed
 
2 tablespoons of capers - chopped
 
3 fresh long red chillies – chopped
 
1 fresh red birdseye chilli – chopped
 
salt and pepper
 
2 tablespoons of flat leaf parsley – chopped
 
2 tablespoons of basil – chopped
 
2 teaspoons of lemon zest
 
METHOD
 
In a heavy based saucepan, mix mussels, wine, garlic, and tomato.
 
Bring to the boil over a medium flame.
 
Cook till mussels open – discard any that do not open.
 
Take off the heat.
 
Add capers and chillies.
 
Season.
 
Portion into bowls and sprinkle with basil, parsley, and zest.
 
Serve up hot!

CHILLI MOJITO

Prep time: 10 minutes

8 glasses

Add a touch of spice to this classic cocktail – delicious!

INGREDIENTS
 
¾ cup of white sugar
 
2 egg whites – free range
 
1 teaspoon of dried chilli flakes
 
16 fresh mint sprigs
 
2/3 cup of lime cordial
 
2 limes – chopped

2 cups of white rum
 
2 long red chillies – deseeded and finely chopped
 

METHOD
 
In a mortar and pestle, crush sugar and chilli together.
 
Place on a plate.
 
Whisk your egg whites and transfer to a plate.
 
Dip your glass rim in eggwhites then chilli mix.
 
Portion your cordial between your glasses.
 
Next goes crushed ice and rum.
 
Top with soda water and add chilli.
 
Serve up immediately…

CHILLI CRAB

Prep time: 25 minutes
4 serves
 
This is a sensational recipe guaranteed to impress – I love serving up this dish – it is not only tasty but looks amazing too…
 

INGREDIENTS

3 uncooked blue swimmer crabs
 
2 tablespoons of peanut oil
 
½ red onion – sliced thinly
 
2 long red chillies – sliced thinly
 
2 garlic cloves – chopped
 
1 tablespoon of fresh ginger – grated
 
2 spring onions – sliced into thirds
 
3 tomatoes – chopped
 
2 tablespoons of rice wine
 
1 tablespoon of brown sugar
 
1 tablespoon of kecap manis
 
3 kaffir lime leaves – shredded
 
1 cup of coriander leaves
 
METHOD
 
Crack your crabs and cut into 6 pieces each – use a meat cleaver.
 
In a wok over a high flame, heat oil and cook chilli, onion, garlic and ginger until aromatic.
 
Toss in your crab and combine.
 
Add kecap manis, sugar, wine and tomato.
 
Place the lid on and steam until crab is cooked through.
 
Take off the heat.
 
Stir through lime leaves and coriander.
 
Serve up hot!

BEAN CHILLI
 
Prep time: 20 minutes
4 serves
 
A beautiful vegetarian meal that is super quick and easy to make packed full of flavour…

INGREDIENTS

1 can of 4 bean mix
 
1 can of Mexican chilli beans
 
1 small red chilli – chopped
 
2 tablespoons of EVOO
 
1 onion – chopped
 
2 cloves of garlic – crushed
 
1 red capsicum – chopped
 
1 teaspoon of Cajun seasoning
 
1 can of Italian tomatoes – diced
 
2 tablespoons of flat leaf parsley – chopped
 
1 packet of microwave rice
 
¼ cup of natural yogurt
 

METHOD

In a large saucepan over a medium flame, heat oil and cook onion until tender.
 
Add garlic, capsicum, seasoning, chilli, beans, and tomatoes.
 
Cook until it starts to thicken – about 10 minutes.
 
Cook rice in the microwave.
 
Portion into serving bowls.
 
Top with bean mix and a dollop of natural yogurt.

CHILLI JAM
 
Prep time: 50 minutes
Makes 1 ½ cups
 
A great condiment to have in the fridge for whenever you want to spice up a dish…

INGREDIENTS

6 long red chillies – chopped
 
1 brown onion – chopped
 
2 garlic cloves – chopped
 
½ cup of water
 
2 cups of white sugar
 
1/3 cup of white wine vinegar
 
1 lime – juiced
 
1 teaspoon of fish sauce
 
METHOD
 
In a food processor, blitz chilli, onion, garlic, and water.
 
Pour into a saucepan.
 
Over a medium flame, add vinegar, sugar, juice, and sauce.
 
Stir until sugar dissolves.
 
Bring to the boil and then lower flame and simmer for 40 minutes.
 
Place in a jar to store in the fridge…
 

GREEN OLIVE AND CHILLI PESTO

 

Prep time: 10 minutes
4 serves

There is nothing like fresh pesto – this delicious combination will have you agreeing entirely…

INGREDIENTS
1 jar of anchovy stuffed green olives
 
2 tablespoons of pine nuts
 
1 garlic clove –chopped
 
2 pinches of dried chilli flakes
 
¼ cup of olive oil
 
¼ cup of fresh flat leaf parsley – chopped
METHOD
 
In a food processor, blitz olives, nuts, chilli, and garlic.
 
Slowly add oil in.
 
Pour into a bowl and stir through parsley.
 
Season and serve.
CORNMEAL AND CHILLI MUFFINS
 
Prep time: 25 minutes
6 serves
 
Perfect for lunch boxes and as a side with a bowl of fresh soup too – yum!
 
INGREDIENTS
 
1 long red chilli – deseeded and chopped
 
½ cup of plain flour
 
1 ½ teaspoons of baking powder
 
¾ cup of polenta
 
¼ teaspoon of salt
 
1 cup of buttermilk
 
1 ½ tablespoons of vegetable oil
 
1 egg – free range – beaten
 
melted butter to grease
 
METHOD
 
Preheat oven to 390F.
 
Grease a 6-hole muffin tin.
 
In a bowl, mix polenta, baking powder, flour, salt, and chilli.
 
In the middle, pour in oil, egg, and buttermilk.
 
Whisk into a batter.
 
Pour into your muffin tin.
 
Into the oven to bake for 15 minutes.
 
Serve up hot!

CHILLI AND LIME MACADAMIAS
 
Prep time: 20 minutes
8 serves
 
Macadamias are a dream – creamy texture and pleasing on the palate – combined with lime and chilli – even more delicious!
 

INGREDIENTS

4 cups of macadamias
 
1 tablespoon of soy sauce
 
1 tablespoon of honey
 
2 limes – zest
 
½ teaspoon of chilli powder – ground

METHOD
 

Preheat oven to 370F.
 
Put nuts on a lined baking tray and roast till golden.
 
Mix together, honey, soy, zest and chilli powder.
 
Coat nuts with the honey mix and then place back on the tray to coll.
 
Serve them up – yum!
 
Great with a beer!

OYSTERS WITH CHILLI AND BACON
 
Prep time: 30 minutes
8 serves
 
A spicy little power packed punch is added to this gourmet starter with a little chilli…

INGREDIENTS

16 freshly shucked oysters
 
1 ½ tablespoons of olive oil
 
3 rashers of bacon – chopped finely
 
2 green onions – sliced thinly
 
1 long red chilli – seeded and finely sliced
 
1 tablespoon of red wine vinegar

METHOD

In a frypan, over a medium flame, heat 2 teaspoons of oil and cook bacon until crisp.
 
Take off the heat.
 
Add onion, chilli, oil, and vinegar.
 
Place oysters on a serving platter on some fresh ice to steady.
 
Spoon chilli mix onto the top of each and serve up immediately.

CHILLI AND CORIANDER PRAWN COCKTAIL
 
Prep time: 10 minutes
4 serves
 
So very delicious – there will be no going back to the standard prawn cocktail after you experience this one…

INGREDIENTS

4 cups of cooked prawns – peeled and deveined

1 cup of baby spinach

MAYONNAISE INGREDIENTS

½ cup of mayonnaise
 
1 ½ tablespoons of lime juice
 
1 tablespoon of boiling water
 
½ cup of fresh coriander – chopped
 
1 small red chilli – seeded and chopped finely

METHOD
Combine, mayo, juice, and water.
Mix well.
Add chilli and coriander.
Place prawns in and coat with mayo.
 
Place in the fridge covered for half an hour.
 
Serve on a bed of baby spinach…
CHICKEN CHILLI CON CARNE
 
Prep time: 1 hour and 25 minutes
4 serves
So very tasty and packed full of nutrition – a little chilli twist to keep winter bugs away…

INGREDIENTS

 

6 cups of chicken mince

 

2 tablespoons of olive oil

 

2 brown onions – chopped

 

1 red capsicum – diced

 

3 garlic cloves – crushed

 

1 ½ tablespoons of cumin – ground

 

1 ½ tablespoons of coriander – ground

 

2 cans of red kidney beans

 

3 cans of tomatoes – diced

 

1 tablespoon of oregano – dried

 

1 teaspoon of chilli flakes – dried

 

Steamed white rice to serve

 

Fresh coriander

 

METHOD

 

In a large heavy-based saucepan, over a medium flame, heat half the oil and cook mince.

 

Place in a bowl.

 

Cook onion and capsicum till tender and add garlic, coriander, and cumin.

 

Cook till aromatic.

 

Place meat back in the pan and combine.

 

Pour in tomato, beans, chilli, oregano and ½ cup of cold water.

 

Cover and bring to the boil.

 

Lower the flame and simmer for 30 minutes.

 

Take the lid off and simmer until the sauce has thickened.

 

Serve up with rice and coriander…

CHILLI CALAMARI SALAD

 

Prep time: 1 hour and 15 minutes

12 serves

Great as a starter or add a salad and have it as a meal – tasty fresh calamari with hints of chilli – yum!

INGREDIENTS

6 whole calamari hoods – cleaned
 
1 cup of rocket
 
1 cup of EVOO
 
1 tablespoon of balsamic vinegar
 
1 lemon – juiced
 
2 garlic cloves – crushed
 
3 green onions – sliced thinly
 
2 long red chillies – seeded and chopped finely
 
2 small red chillies – seeded and chopped finely

 
METHOD
 
In a large glass bowl, combine ¼ juice, vinegar, chillies, onions, garlic and 1/3 cup of oil.
 
Season.
 
Crisscross the inside flesh of your calamari and cut into strips.
 
Drizzle with oil.
 
Preheat your barbecue on high and cook calamari till they have curled.
 
Add calamari to chilli marinade.
 
Let it infuse for 30 minutes and serve up with rocket on plates.
PEACH LIME AND CHILLI SALAD
 
Prep time: 15 minutes
10 serves
 
Delicious stone fruit combined with tropical lime and spicy chilli – so very tasty!

 

 

INGREDIENTS

 

8 yellow peaches – wedged

 

½ red onion – wedged

 

1 long red fresh chilli – seeded and sliced thinly

 

2 limes – plus 1 tablespoon of lime juice

 

1 teaspoon of raw sugar

 

3 teaspoons of EVOO

 

 

METHOD

 

In a jug, whisk, juice, oil, and sugar.

 

Segment limes – catching any juice and zesting the skin of 1.

 

In a bowl, add peach, lime, lime zest, onion, and chilli.

 

Pour over dressing and any extra lime juice.

 

So refreshingly good!

ROASTED CAPSICUM AND CHILLI DIP

 

Prep time: 25 minutes

8 serves

 

Once you start, you will not be able to stop – a delicious combination of flavours – serve with crostini.

 

INGREDIENTS

 

1 large red capsicum – quartered

 

1 block of feta

 

1 garlic clove – crushed

 

1 small red chilli – seeded and chopped

 

2 tablespoons of flat leaf parsley – chopped

 

METHOD

 

Preheat your barbecue plate over a high flame.

 

Cook capsicum until skin is blistered.

 

Peel skin off.

 

In a food processor, combine, capsicum, feta, chilli, garlic, and parsley.

 

Blitz till smooth and creamy.

 

Chill in the fridge till ready to serve.

SPICY SALAMI AND CHILLI RIGATONI

 

Prep time: 15 minutes

4 serves

 

Easy to make and full of flavour – one of those midweek meals that are so appreciated…

INGREDIENTS

 

1 packet of rigatoni

 

1 packet of Hungarian salami – chopped

 

1 tablespoon of EVOO

 

3 garlic cloves – sliced

 

2 long red chillies – sliced thinly

 

1 can of tomatoes with basil – chopped

 

fresh basil leaves and parmesan to serve

 

 

METHOD

 

Cook your pasta till tender.

 

Drain and put to the side.

 

In a large frypan over a medium flame, heat oil and cook salami, garlic and chilli.

 

Add tomatoes and simmer until the sauce is thick.

 

Add to pasta, season and serve up with fresh basil and cheese.

CHEESY CHILLI BITES

 

Prep time: 50 minutes

8 serves

 

Yum – cheese stuffed chillies – wash them down with a couple of beers on a Friday afternoon…

 

INGREDIENTS

 

8 long fresh red chillies – halved lengthways

 

1 cup of fresh ricotta

 

1 cup of goat’s cheese

                                                                                      

1 tablespoon of fresh chives – chopped

 

1 ½ teaspoons of lemon zest

 

1 teaspoon of sea salt

 

EVOO

 

1 tablespoon of white balsamic vinegar

 

2 teaspoons of lemon juice

 

1 garlic clove – slice thinly

 

 

METHOD

 

Preheat oven to 370F.

 

Remove the centres from the chillies.

 

In a bowl, combine cheese, zest, chives, and salt.

 

Spoon into each chilli.

 

Place in a baking dish.

 

In a jug, mix oil, vinegar and lemon juice.

 

Pour over the chillies.

 

Let it marinate for at least 15 minutes.

 

Into the oven and bake for 20 minutes.

 

Drizzle with oil and serve them up warm…

CHILLI ONION MARMALADE

 

Prep time: 1 hour and 55 minutes

Make 2 cups

 

Another great condiment ready to have to compliment any meat dish of Saturday afternoon burgers…

 

INGREDIENTS

 

1 tablespoon of fresh lime juice

 

½ cup of white vinegar

 

1 cup of caster sugar

 

 1 red banana chilli – seeded and sliced thinly

 

5 birds eye chillies – sliced

 

1 tablespoon of fresh ginger – grated

 

2 garlic cloves – crushed

 

6 brown onions – sliced

 

2 tablespoons of rice bran oil

 

 

METHOD

 

In a heavy-based saucepan over a low flame, heat oil and cook onion, covered for 30 minutes.

 

Increase the flame to medium and add ginger, garlic, and chilli.

 

Cook for another 15 minutes.

 

Stir in sugar, juice, and vinegar.

 

Bring to the boil.

 

Lower flame and simmer till caramelised.

 

Spoon into your jar and let it cool.

 

You can store it for up to two weeks…

CHILLI CHICKEN SKEWERS

 

Prep time: 2 hours

4 serves

 

Low fat – high on taste and flavour – these little morsels of goodness will be appreciated at your next barbecue…

 

INGREDIENTS

 

8 chicken tenderloins – halved lengthways

 

2 tablespoons of olive oil

 

2 long red chillies – chopped

 

3 garlic cloves – chopped

 

1 punnet of cherry tomatoes – quartered

 

1 can of cannellini beans

 

¾ cup of flat leaf parsley – chopped

 

½ red onion – sliced thinly

 

1 tablespoon of red wine vinegar

 

2 bunches of asparagus

 

olive oil cooking spray

 

METHOD

 

In a food processor, combine garlic, chillies, and oil.

 

Blitz till well mixed and chopped.

 

Into a bowl with your chicken and coat well.

 

Cover and place in the fridge for at least an hour.

 

Thread onto skewers.

 

In a bowl, mix onion, parsley, beans, and tomato.

 

In a jug, combine and mix well, 2 teaspoons of oil, vinegar and salt, and pepper.

 

Pour over tomato mix.

 

Preheat your barbecue, spray asparagus with oil and cook till crisp.

 

Put to the side while you cook your skewers to your liking.

 

Serve skewers with bean salad and asparagus – yum!

CHILLI GARLIC PRAWNS

 

Prep time: 30 minutes

4 serves

 

Asian inspired chilli goodness – just add prawns – so yum!

 

INGREDIENTS

 

6 cups of green prawns – peeled and deveined

 

1 tomato – chopped

 

2 tablespoons of fresh flat leaf parsley – chopped

 

1 cup of butter – chopped

 

2 tablespoons of olive oil

 

 3 garlic cloves – sliced thinly

 

3 red cayenne chillies – sliced thinly

 

lemon wedges to serve

 

 

METHOD

 

In a frypan over a medium flame, heat butter, and oil and cook garlic and chilli.

 

Add prawns and cook till pink.

 

Stir in parsley and tomato.

 

Serve up hot with lemon wedges…

STICKY CHILLI PORK RIBS

 

Prep time: 1 hour and 15 minutes

4 serves

 

A classic American dish with a spicy twist…

INGREDIENTS

 

4 racks of American pork ribs

 

½ cup of tomato sauce

 

1/3 cup of hoisin sauce

 

1/3 cup of hot chilli sauce

 

2 garlic cloves – crushed

 

 

METHOD

 

Preheat oven to 350F.

 

Line your baking trays with baking paper.

 

In a bowl, combine sauces and garlic.

 

Coat your ribs with this marinade.

 

Into the oven on trays and bake for 45 minutes.

 

Keep basting with marinade until ribs are tender.

 

Serve up with fresh salad and wedges!

CHILLI LIME AND MANGO MARGARITA

 

Prep time: 10 minutes

4 serves

 

Yes, please! This spicy little number is bound to liven up the night!

 

 

INGREDIENTS

 

1 mango – chopped

 

½ fresh long red chilli – seeded and chopped finely

 

 2 cups of ice

 

1/3 cup of tequila

 

2 tablespoons of fresh lime juice

 

3 teaspoons of caster sugar

 

 

METHOD

 

In a blender, combine mango, chilli, tequila, ice, juice and sugar.

 

Blitz until smooth and creamy.

 

Pour into chilled glasses and drink to great health!

 

GREEN CHILLI FISH

 

Prep time: 1 hour

4 serves

 

This Indian curry is a beautiful combination of fresh protein and aromatic flavours…

 

INGREDIENTS

 

4 snapper fillets – boneless

 

1 lime – zest and juice

 

1 lemon – zest and juice

 

2 long green chillies – seeded and sliced

 

3 teaspoons of fresh ginger – grated

 

2 tablespoons of vegetable oil

 

2 onions – sliced

 

2 garlic cloves – crushed

 

10 fresh curry leaves

 

1 teaspoon of good curry powder

 

1 cinnamon stick

 

½ teaspoon of turmeric

 

1 can of coconut milk

 

pappadums and steamed vegetables to serve

 

METHOD

 

In a glass dish, combine your fillets with juices, zests and 1 teaspoon of ginger.

 

Set aside to let flavours infuse.

 

In a frypan over a medium flame, heat oil and add onions.

 

Cook till tender and then add garlic, curry leaves, chilli, curry powder, ginger, and spices.

 

When aromatic, add coconut milk.

 

Stir well over a low flame.

 

Add fillets and poach till cooked through.

 

Serve up with pappadums and vegetables…

 

SWEET POTATO AND CHILLI SOUP

 

Prep time: 35 minutes

6 serves

 

Creamy and spicy bowls of fresh, nutritious goodness…

INGREDIENTS

 

4 large sweet potatoes – chopped

 

2 cups of vegetable stock

 

1 tablespoon of olive oil

 

1 brown onion – chopped

 

2 garlic cloves – crushed

 

1 small red chilli – chopped

 

fresh flat leaf parsley to serve

 

METHOD

 

In a saucepan, over a medium flame, heat oil and cook onion and garlic till tender.

 

Add chilli and cook till aromatic.

 

Place your potatoes in next with stock and bring to the boil.

 

Lower the flame and simmer until tender.

 

Season.

 

Pour into a blender and blitz till smooth and creamy.

 

Serve up hot with chilli and parsley…

CHILLI CARAMEL POPCORN

 

Prep time: 20 minutes

Makes 4 cups

 

A tasty snack for the school lunch box or for a night in front of the television…

 

INGREDIENTS

 

1 bag of butter flavoured microwave popcorn

 

1 cup of butter – chopped

 

2/3 cup of caster sugar

 

1 tablespoon of honey

 

1 long red chilli – chopped finely

METHOD

 

Cook your popcorn in the microwave.

 

In a saucepan over a medium flame, melt butter, honey, and sugar.

 

When sugar is dissolved, bring to the boil.

 

Add chilli, stirring.

 

Pour caramel over popcorn and serve up immediately or let it cool and break into chunks.