Wednesday, 20 November 2013

Its Chili in Daegu!

The winds a blowing and I'm missing the comfort foods of home.

So, what better to do than brew up a nice hot bowl of chili!

The recipe differs slightly from what I make in the States do to the availability of certain ingredients. Anyway, here's what I concocted.

Serves 4!


2 cans pintos in chili sauce
1 can red kidney beans (drained)
2 dangcho (spicy peppers) chopped
half an onion chopped
2 cloves of garlic, minced
1 carrot, grated
1 orange pepper, chopped
1 stalk celery, chopped
1 packet taco seasoning (from overseas)
pinch of red pepper powder
baby spoonful of butter
s&p to taste

1. Mix beans  with taco seasoning and red pepper.Set over low heat.
2. Meanwhile, sauté all vegetables except the carrot, in the butter. Season with salt and pepper.
3. Add veggies to beans and increase heat to medium.
4. Stir in grated carrot.
5. Simmer for hald an hour

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