From a cooking point of view one tea time in the early 80's my mum made a chilli con carne, we'd had it before and had no reason to doubt that it would be as nice as the last time. We all sat down to enjoy this chilli, when from the first mouthful it became apparent that something had gone very array. The heat and burning kicked in within seconds.... yes that's right mum had over done the chilli. Back then you didn't waste anything so we spent what seemed like an age sweating, drinking water and going through endless amounts of tissues to finish the meal.
We still laugh about it now but for me I think this is the defining moment in time that my love affair with hot and spicy food kicked in. For most, I think this episode would have put them off for life, not me, the hotter the better.
With this in mind for this weeks #Foodie Friday I'm going to share with you my Mixed Bean Chilli recipe. It's so versatile it works all year round, as a warming meal on a cold winters day..lol...or as a side at a BBQ in the heat of summer.
The other beauty of this recipe is it's done a slow cooker, so once you've put all the ingredients in the pot, just turn on and leave it to do it's thing for at least 8-10hrs.
Now the easy bit just get all the ingredients together and chuck them all in your slow cooker.
Slow Cooked Mixed Bean Chilli Serves 4-6 - (total cooked weight approx.1kg)
- 100g Mixed Dried Salad Beans and Lentils
- 415g Tin of Baked Beans
- 400g Tin of Kidney Beans
- 400g Tin of Butter Beans
- 400g Tin of Chick Peas
- 400g Tin of Tomatoes
- 160g Chopped Onions
- 50g Double Strength Tomato Puree
- 2 tsp Smoked Paprika
- 1 tsp Ground Coriander
- 1 tsp Dried Mixed Herbs
- 1 tsp Cayenne Pepper
- 1-3 tbsps Crushed Chilli Flakes **This is the 4 chilli symbol rating strength
- 2 Cloves of Garlic
- 1 Can of Water
- 1 Good pinch of Salt
NB. I use 3 tbsps of chilli flakes but I would seriously recommend that you start with just 1 tbsp as you can always add more later to suit your taste.