chilli recipes

- 2-3 tbsp olive oil, for frying
- 1 tbsp olive oil, for marinade
- 2 tsp chilli powder, more or less to taste
- salt to taste
- 4 tbsp soy sauce
- 2 tbsp tandoori masala
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp paprika
- 1 cup of yogurt
- 1 whole chicken cut in several pieces (about 8-10)

- 1 pound ground meat
- 2-28 ounce cans pork and beans
- 2-28 ounce cans of chilli
- 1 bottle of bbq sauce
- 1 cup water

- Ingredients
- 1 lb (450g) mud crabs or soft shelled crabs
- 4 tbsp plain flour if using soft shelled crabs
- 3 tbsp vegetable oil*
- 8 cloves garlic, roughly chopped
- 8 fresh red chilli, roughly chopped
- 1 egg
- 2 spring onions (scallions), cut into finger length
- 1 tsp freshly squeezed lime or lemon juice
- 1 small bunch coriander plant (cilantro)
- *For soft-shelled crabs, oil for deep frying
- Sauce
- 1 cup of water, 5 tbsp tomato catsup, 1 1/2 to 3 tbsp sugar, or according to taste, 1 1/2 tsp cornflour, 1 tsp pounded brown preserved soya beans or dark miso (optional), 1/4 tsp salt

- Your favorite corn bread receipe.
- Finely shredded sharp cheddar cheese.
- 1 Can each:Red beans,pinto and kidney.
- Add enough water to come to top of chilli.
- 3 packages of Lawry's chilli seasoning.
- 1/2 tsp. pepper(black, or white)
- 1/2 tsp-1 tsp Salt
- 1/2-1 tsp. Garlic powder
- 4 Cloves diced or crushed fresh garlic.
- 1 Can fire roasted tomatoes with juice, squish in hand or dice.
- 1 Green pepper diced
- 1 Onion diced
- 1-2 Fresh jalepeno's sliced. (1 for mild chilli, 2 for spicier.)
- 1 Small can whole roasted green chilli's diced.
- 2 tbsp. Olive oil
- 1/2 lb. Ground turkey
- 3 Boneless skinless chicken breasts cut into bite size pieces.

- 8 oz. water
- Salt (per individual)
- 4 Tablespoons Masa Flour (Mexican Flour)
- 1 Tablespoon Cumin
- 3 Tablespoons Chilli Powder
- 4 Tablespoons Soy Sauce
- 1 6-oz. can of Tomato Paste
- 2 Boneless Chicken Breasts
- 1 24-oz Jar of Favorite Picante Sauce or Salsa

- 15 g butter or margarine
- 2 cloves garlic
- 2 kg fresh mussels
- fresh parsley
- 500 g ripe good-tasting tomatoes, skinned (Roma/Plum)
- 2 teaspoons chopped fresh basil
- lemons
- 1 teaspoon paprika
- 1/4 cup dry white wine (or water)
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 tablespoons tomato paste
- 2 chilies, chopped (or a good teaspoon of bottled chopped chilli)
- salt and pepper

- 1 tablespoon ground dry maldive fish
- 200 g tomatoes
- 1 teaspoon mustard seeds
- 2 tablespoons oil
- 250 g green jalapenos (broad chilli green)
- 3-5 fenugreek leaves
- 1 onion
- 1 sprig curry leaves
- 1 cup coconut milk
- 1 tablespoon tamarind paste

- 1/2 oz. English spinach, finely shredded
- 2 Tbsps. plus 2 tsps. coriander leaves, freshly chopped
- 1 tsp. fish sauce
- 1 Tbsp. plus 1 tsp. chilli sauce
- 2 tsps. soy sauce
- 1 Tbsp. sesame oil

- 1 tablespoon olive oil (for crust)
- 2 pieces pita bread (flat bread)
- 1 medium onion
- 5-6 slices sun-dried tomatoes (optional)
- 110 g of spicy chilli tuna in olive oil (if this isn't available, try experimenting with other flavours)
- 3/4 medium zucchini
- 1/2 large red capsicum
- 1 1/2 cups grated low-fat cheese
- 1 teaspoon garlic
- pizza sauce
- 4-5 large button mushrooms