Category: Recipe

• 1 large or 2 normal onions cut finely
• 4 cloves garlic crushed
• 1 or 2 carrots
• 200g mushrooms
• 500g mince beef
• 800g crushed tomatoes (2 cans )
• 400g can of kidney beans,
• drained 170g tin tomato paste

Ingredients

• 2 cups rice
• 6 rashers of bacon
• 4 cloves garlic
• 3 eggs
• 1 tin corn
• 3 carrots diced
• 1 cup frozen peas
• Capsicum
• Mushrooms
• Oyster sauce
• Soy sauce

Method

1. Rinse the rice in boiling water then cook in 4 cups of water. Note: preferably cook it well in advance and let it dry on a tray in the fridge.
2. Cut the bacon into small pieces and fry with the crushed garlic in a wok.
3. Once the bacon is mostly cooked, add the eggs. Stir them around to scramble them. In one minute when the eggs are cooked, put the eggs and bacon in a dish to wait…
4. Add the diced carrots to the wok. Fry with a lid on for a minute or two then add the corn and peas. Fry at high temperature.
5. After a few minutes when the carrots have started to soften, add the rice to the wok.
6. Add oyster sauce and soy sauce to taste (eg 4 tbsp oyster sauce, 1 tbsp soy sauce)
7. Add the bacon and egg
8. Mix together

American style chilli

• 2×24 oz* Diced Tomatoes
• 2×24 oz Dark Kidney Beans
• 12 oz Light Kidney Beans
• 2 pkg chili powder (1-1.5 oz each. I used 1x50g)
• 1.5 lbs hamburger
• 3 potato (cubed ¾ inch)
• 1 lg white onion, diced
• 8oz jalepeno
• Garlic cloves
• Cayenne pepper
• To Taste: Red pepper, carrots, celery, other beans (navy, butter, garbanzo, etc), other meats

Pre-brown meats in skillet with onions, drain. Combine all ingredients in large pot and cook over low heat for extended time. (usually 4 hours in over minimal flame, but I put them in a crock pot and let it slowly cook for 24 hours to ensure flavour permeates)

Chili is very much an individual experience, so recipes vary quite a lot. My personal adaptations to this for today are:

• Less hamburger (beef mince), adding in a mix of bacon, chopped chorizo, & pork sausage
• No carrots/celery
• Significantly less spice/heat. I only used one pkg of chili powder, and only tiny amounts of jalepeno and no extra cayenne pepper. Ben’s core recipe is HOT, and I wanted everyone to be able to taste a moderate variety of this common dish.

— is still fairly spicy/hot. Add sour cream to taste and to soften the sharpness if you like. (cheddar shavings good too!)

Three consecutive years, winner of Annual Super Bowl Chili Cook Off

Wooden Foot Saloon, Waverly Iowa USA

* 1 oz = ~30 ml or g

Ingredients

• 1 tablespoon olive oil
• 2 large (900g) lamb shanks, or a lamb leg after most of the meat has been taken off
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 400g can diced tomatoes
• 1 tablespoon Massel beef style stock powder
• 1/2 cup dried green lentils, rinsed
• 1/4 cup chopped fresh flat-leaf parsley leaves

Method

1. Heat oil in a large saucepan over medium-high heat. Add shanks. Cook, turning, for 6 to 8 minutes or until browned. Transfer to a plate (not necessary if using an old leg bone – already cooked)
2. Add onion, garlic, carrot and celery to pan. Cook for 5 minutes or until onion has softened. Add cumin, coriander, ginger and cinnamon. Cook for 1 minute or until fragrant. Return shanks to pan with tomato, stock powder and 6 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Add lentils. Simmer, partially covered, for 30 minutes or until lentils and shanks are tender.
3. Remove pan from heat. Remove shanks. Remove and discard bones and fat. Shred meat. Add meat and parsley to pan. Return pan to heat. Simmer for 5 minutes or until heated through. Serve.

Ingredients

• 2 chcken breasts, chopped
• 1 tablespoon fresh basil
• Salt and pepper to season
• 1 tablespoon olive oil, divided
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1/3 cup dry white wine
• 400 g mushrooms, sliced
• 1 litre chicken stock
• 375 ml can coconut milk
• 1/3 cup milk
• Pepper, to taste
• NO SALT REQUIRED
• 450 g uncooked penne pasta
• 1 cup fresh grated parmesan cheese
• A handful of fresh parsley, chopped

Method

1. In a large pan or wok, cook the chicken pieces in oil, seasoning with basil and pepper.
2. Remove the chicken from the pan and set aside.
3. Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
4. Add the chicken back to the pot.
5. Add the mushrooms and cook for a further 3 minutes, while stirring occasionally.
6. Add the coconut milk, chicken stock, salt and pepper, and bring to a gentle simmer.
7. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
8. Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
9. Garnish with fresh parsley and extra parmesan, if desired
10. Enjoy!