Crazy Dark Blow You Away Chilli

Cook Time 45 minutes (plus overnight soaking)

Servings 6-8


1 cup pinto beans

1 tbsp dried oregano

1 tbsp fennel seeds

2 bay leaves

For the chilli blend:

5 ancho chillies dried

4 dried chipotle

5 dried Kashmiri (must be this and not just dried long red)

500ml strong black tea

500ml vegetable stock

300ml stout beer

30ml malt vinegar

1 tbsp vegemite 

For the pan:

20ml vegetable oil

1 brown onion, diced

5 jalapenos diced and seeds removed

5 cloves of garlic

2 tbsp tomato paste

2 tbsp smoked paprika

To serve:

3 spring onions greens sliced

1 tub vegan sour cream

Packet grated mozzarella 

1 avocado, diced

A packet of Jatz/Ritz crackers


Place the beans in a pot with cold water and the spices and cook for 2 hours (or soak the beans overnight and cook for about 45 minutes with the spices).

Place chillies in the oven at 180 degrees for about 2-5 minutes, take out and let cool to crisp up again.  Place in a blender with the stalk removed and it is up to you if you want to remove the seeds, you can.  Add the other ingredients and blend to a paste.

In a cast iron or heavy based pan, place in the diced onion the jalapenos diced with or without the seeds and cloves of garlic fry off for a few minutes with a little salt to remove the moisture, then add the tomato paste.  Cook for 10 minutes to take out the tomato flavour, then add the smoked paprika.  

Cook for another minute to get the chilli powder to grab on the bottom of the pan.  Pour in the chilli blended mixture and scrape off the bottom of the pan all the stuck bits.  Finally spoon in the beans and add a little of the cooking water.  Stir until it is all combined, if the chilli starts getting too thick then add a little more of the bean cooking liquid,  Cook for about 10 minutes and then serve.

Spoon the chilli into a bowl, add the avocado and spring onion on the side and then the sour cream in a dipping bowl with a bowl of crackers next to it.


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