Smokey Blues Chilli

Done done done with chilli, I decided to make a chilli for the delivery menu (a delivery service was my response to lockdown). Always faced with veggie chilli and eternally disappointed, I set off determined to make a chilli that’s a bit different to the norm. I love smoked paprika and initially used Blue Peas. Hence Smokey Blues Chilli. This is a standby meal and delicious with tortilla chips and chunky tomato and cucumber salsa.

By making this dish, you will acquire and practice the following skills:

• Dice onions and garlic, then sweat gently as base.
• Mix, toast, and cook a layered spice mix including smoked paprika.
• Add sugar and let it melt before liquids for caramelised base.
• Build depth with miso or marmite, tomato purée, vinegar, and liquid smoke.
• Reduce canned tomatoes for thickened body.
• Add chickpeas and kidney beans at the right stage for intact texture.
• Adjust thickness with water or cornflour while keeping flavour intensity.
• Serve with fresh salsa, tortilla chips, and lemon for contrast.
• Balance acidity and salt by tasting and adjusting during cooking.
• Store or freeze with consideration for bean texture.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#smokeyblueschilli

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