What you need for 4-5 persons:

  • 110 gram (4 oz) soycrisp
  • 850 gram (1,9 lb) kidney beans
  • 385 gram (0,85 lb) corn
  • 280 gram (0,6 lb) tomato puree
  • 4 cloves of garlic
  • 2 tablespoons curry
  • 1-2 chili hulls
  • 2 onions
  • 3 tomatoes
  • 1 red paprika
  • some vegetable oil
  • baguette
  • 30 minutes of your time!
 

June 7, 2005

 

  1. We peel the onions and cut them into small pieces.
  2. We wash the paprika, cut them into two halfs, corn it and cut it into small pieces.
  3. We wash the tomatoe and cut it into small pieces.
  4. We drip of the corn and the kidney beans.
  5. We cut the chili hulls into small pieces. After that don't touch your eyes or other mucous membranes.
  6. We peel the garlic.
  7. Now we heat 1/2 litre (2,1 pints) water for the soycrisp.
  8. Add the soycrisp to a bowl and add the water. Leave it for 5 minutes.
  9. Now we cast the soycrisp into a colander and wash it up with some water. .
  10. Now we put a large cooking pot onto the cooker and add some vegetable oil.
  11. We roast gently the onions for about 3 minutes.
  12. After that we add the paprika pieces and roast them gently for about 2 minutes.
  13. We add the soycrips, the corn, about 700 ml (1,5 pints ) water, the tomatoe pieces, smashed cloves of garlic, tomato puree, chili and the kidneybeans to the large cooking pot and cook everything for about 5 minutes on highest heat.
  14. Afterwards leave it for at least 1-2 hours. The soycrisp need time to absorb the flavor of the other ingredients and the consitency will be different after some hours of wait ;-)
  15. Serve your chili sine carne with baguette.

 

ENJOY YOUR MEAL!

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© Attila Hildmann