Chilli Cordial Recipes

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CHILLI CORDIAL



Chilli Cordial image

This is a nice flavoured cordial with a bite. The recipe was by Jackie French, although there are others which are similar as it is a simple recipe. You can vary the heat by varying the number of chillies used. I have quite a few chilli plants so I am always looking for ways to use them up.

Provided by The Normans

Categories     Beverages

Time 40m

Yield 800 ml, 10 serving(s)

Number Of Ingredients 5

5 very hot chilies, quartered, seeds in (Birdseye, Firecracker)
3 cups water
1/2 cup lemon juice
2 cups sugar
2 teaspoons tartaric

Steps:

  • Add water to a saucepan and simmer chillies for 15-20mins.
  • Strain and put water back into saucepan.
  • Add sugar and boil for 5 minutes.
  • Add remaining ingredients and bring to the boil.
  • Bottle and keep in a cool place.
  • Throw out if it looks or smells odd.

Nutrition Facts : Calories 166.8, Fat 0.1, Sodium 3.1, Carbohydrate 43.2, Fiber 0.4, Sugar 41.4, Protein 0.5

RAW LIME CORDIAL



Raw Lime Cordial image

Cordials can be a bit cowlick-y, sticking out here and there: kind of tart, kind of sweet, a bit bitter, and all a touch in disarray. But giving them 24 hours to mellow or cure in the refrigerator somehow brings them into harmony. This uncooked cordial requires a lot of time but none of it at the stove, and results in mind-boggling flavor: a dense, sweet syrup with a magnified fresh lime aroma and the perfect tart zip.

Provided by Toby Cecchini

Categories     non-alcoholic drinks

Number Of Ingredients 3

18 limes, room temperature, very ripe, well puffed and heavy
2 1/2 cups sugar
1 lb fresh ginger (optional)

Steps:

  • Wash limes in a sinkful of warm water, scrubbing with your hands or a vegetable brush, and let them dry them on a dish towel. Peel them with a vegetable peeler, removing as little of the underlying white pith as possible. To begin each, it's helpful to cut the polar ends off, where the stem attaches and opposite. This should produce about 140 grams of peels.
  • Cut limes in half and juice them. This should produce about 2 1/2 cups of juice.
  • In a non-reactive, coverable container, add sugar to juice and stir until fully dissolved, 3 to 5 minutes. Crush peels up in handfuls to release the oils as you add them into the juice mix. Stir a bit to initiate extraction of the oils. (If you're making a ginger version, wash the ginger, then shred it in a blender or food processor (no need to peel it), employing some of the lime juice to allow it to liquefy, and add it into the lime mixture, stirring well.) Cover and refrigerate for 12 to 24 hours. When ready, strain the cordial off from the peels in a fine mesh strainer or chinoise. Funnel cordial into covered container or cappable bottle and return to refrigerator for another day, to cure, before using. Makes roughly 1 liter.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 0 grams, Carbohydrate 78 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 65 grams

BEST DAMN CHILI



Best Damn Chili image

After years of adjustments I have found a recipe for all to enjoy. Previous ones were either too hot or too mild, this one even was to the liking of my finance who hates chili.

Provided by Danny Jaye

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h50m

Yield 12

Number Of Ingredients 28

4 tablespoons olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 Anaheim chile pepper, chopped
2 red jalapeno pepper, chopped
4 garlic cloves, minced
2 ½ pounds lean ground beef
¼ cup Worcestershire sauce
1 pinch garlic powder, or to taste
2 beef bouillon cubes
1 (12 fluid ounce) can or bottle light beer (such as Coors®)
1 (28 ounce) can crushed San Marzano tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (12 ounce) can tomato paste
½ cup white wine
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon brown sugar
1 tablespoon chipotle pepper sauce
2 ½ teaspoons dried basil
1 ½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground black pepper
2 (16 ounce) cans dark red kidney beans (such as Bush's®)
1 cup sour cream
3 tablespoons chopped fresh cilantro
½ teaspoon ground cumin

Steps:

  • Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes. Stir beef mixture into pepper mixture.
  • Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.
  • Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.
  • Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 27.6 g, Cholesterol 74.4 mg, Fat 21.1 g, Fiber 7 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1014.5 mg, Sugar 7.4 g

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