Saturday, 7 November 2009
Chilli and Chips
I really should have blogged this a few days ago as it's a great dish for bonfire night! Nothing original here, I know, but it's yummy and comforting AND my son said these are the best chips he's ever had!! Please tell me he's finally off his McCain's addiction! Success! I got the recipe for the chips and the idea from this year's 'Canadian Living Magazine's Holiday Edition'. I love these so much, my mom sends me one every year as soon as they come out. So many great recipes and good ideas. This years edition particularly has loads of sweets - VEGAN sweets at that! So expect lots of treats in the posts to come :)
A note on the seasoning I used for the chips - my mom also sends me a chilli powder that you can't buy here and I used that. For those in Canada I used Club House brand chilli powder. If you can't find this the ingredients are: chilli pepper, cumin, coriander, salt, oregano, garlic powder and cloves. I think a good replacement would be Discovery Foods' Fajita seasoning. It's surprisingly good with no preservatives or nasties in it.
The chilli is just my super simple and easy recipe, not the one from the magazine. I use tins and frozen corn and even use kidney beans that are already in chilli sauce. Major cheat I know (take that Delia!) But, what can I say? I like the flavour and it's mild enough to give to kids, I add cayenne pepper to ours for the adults.
Chilli and Chips - serves 2:
2 baking potatoes
1 Tbsp olive oil
1/4 tsp fine sea salt
1/2 tsp chilli powder (see notes above)
1/2 tsp smoked paprika
1/2 Tbsp corn oil
1 large clove garlic, finely chopped
1 onion, chopped
1 red pepper, diced
1/2 can chopped tomatoes
80g frozen sweetcorn
1/2 can red kidney beans in chilli sauce
1/8 tsp cayenne pepper
1/4 tsp fine sea salt
Preheat oven to 220C. For the chips, wash and scrub the potatoes and dry. Cut into 1/2" slices and then into chips. Soak in cold water for 5 minutes then drain and rinse and pat dry. Place in a large bowl and toss with the olive oil then mix together the chilli powder, paprika, salt and pepper and toss well with your hands. Spread out on a baking sheet lined with baking paper then bake in preheated oven for 20 minutes. Turn each chip over then bake for another 10 - 20 minutes, it will depend on how you cut the chips, type of potato etc... you'll see when they are done.
For the chilli, heat the corn oil in a large pot then add the onion, garlic, peppers, cayenne and salt. Fry until the onions are soft. Add the tomatoes, beans, corn and a couple Tbsp water. Cook until thickened up and the corn is cooked. Split the chilli into two bowls and serve with the chips.