Chilli Willi - The Hottest Recipes in the world

If your palate is jadded, if you of tired of passive food. WELCOME to Chilli Willis Red hot fare. Food that has to be 'Indian wrestled' down, Recipes that wake-the-dead, sock scorchers, melt cutlery. Post your recipes, try the recipes, comment and vote. Please note, these recipes come with a Dept of Health warning for the very young, infirm and with heart conditions.

Monday, May 15, 2006

Why Chili Willi's Recipes for Aficionados

Chili Willi is fed up with subtle food!! Who wants to eat without the sides of the mouth being involved. What is the tongue for, have chefs ever heard of taste buds, north of the tropics.

This blog aims to bring taste back to food. Why should half the world eat REAL food while the rest get by with Supermarket "heat and serve" stodge.

Fight back, with Chili Willi's gut wrenching, taste bud bursting, vaso-dilating concoctions. Copy, cook, taste and comment or vote.

Send me your recipes, I am pleading with you for some STRONG stuff.

The best recipe will be awarded, 'Chilli Willi's Hot to Drop' Golden Sentence.

Albondigas en Salsa de Jitomate y Chipotle (Meatballs in Tomato and Chipotle Sauce)

12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 teaspoon dried Mexican oregano
8 peppercorns
1/4 teaspoon cumin seeds
1/3 onion, finely chopped
salt to taste

2 pounds (900 g) tomatoes
3 to 4 chipotle chiles en adobo, or to taste
3 tablespoons vegetable oil
3/4 cup (185 ml) light meat or chicken broth
salt to taste


Put the meat through the finest screen of the grinder.

Trim the zucchini and chop very finely. Add to the meat.

Blend the eggs together with the rest of the meatball ingredients and mix well into the meat. Make 24 meatballs, about 1 1/2 inches (4 cm) in diameter.

Cover the tomatoes with boiling water and let them cook for about 5 minutes. Drain and blend with the chiles to a fairly smooth sauce.

Heat the oil in a wide pan, add the sauce, and when it comes to a boil, cook it over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once more.

Cover the pan and continue cooking the meatballs over low heat until they are done - about 50 minutes. Adjust the seasoning just before the end of the cooking time.

You can prepare this dish ahead of time, even the day before. You can also freeze it.

Sunday, May 14, 2006

Chicken Curry (Indian Style)


Skinless Chicken Breast - 2 lb
Onions (finely chopped) - 1 medium
Garlic (crushed)- 3 cloves
Ginger (finely chopped) - 1 inch
Garam Masala - 2 tbsp
Coriander powder - 1 tsp
Turmeric - 1/2 tsp
Oil - 2 tbsp
Salt to taste


Heat the oil in a wok or large, heavy frying pan. Add the chicken breasts in batches, browning on both sides. Transfer chicken to a plate and set aside. Add the onions, garlic, and ginger to the remaining oil and stir fry for about 5 minutes until onion is golden. Add turmeric, coriander and garam masala with little water. Add the chicken and salt. Add the water, stir for 10-15 minutes until the chicken is cooked and sauce has thickened. Serve with rice.

Friday, May 12, 2006

Gai Pad Pung Kari (Chicken with Curry Power)


2 tbs/30ml oil
2 garlic cloves, finely chopped
1 tbs/15ml curry powder
4 oz/120g chicken breast, coarsely chopped
1 small onion, chopped
1 medium potato, diced small
120ml stock/broth or water
2 tbs/30ml fish sauce
pinch of sugar
4 tbs/60ml coconut milk


In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the curry powder, stir to mix thoroughly and cook for 1 minute. Add the chicken, stir and mix until the meat is coated with the curry mixture. Add the onion, potato and 4tbs/60ml stock, and cook, stirring constantly until the potato is al dente. If the mixture becomes, dry, add a little more stock. Add the fish sauce, sugar, and coconut milk, stirring after each is slightly thickened..

Monday, May 01, 2006

Stuffed Red Chilli Pickle


500 gms. fresh firm long red stuffing chillies
6-8 lemons juice extracted
1/2 cup mustard powder
2 tbsp. dried mango (amchoor) powder
2 tbsp. salt
1 tsp. turmeric powder
1 tsp. crushed cumin powder
1/2tsp. asafetida powder
1 tsp. whole mustard seeds
2 tbsp. oil

Wash chillies, dab them dry. Oil hands a bit, or use kitchen plastic gloves to handle chillies.
Slit each, removed just some seeds depending on how hot a pickle you want. Keep aside.
Mix all dry powders and salt, except asafetida. Stuff each chilli with this mixture.
Heat oil in a small pan till smoky.
Add asafetida, whole seeds, take off fire. Allow to cool to room temperature. Pack whole chillies into a wide mouthed sterile jar. Pour lemon juice over them. Pour oil over them.
Shake jar gently, cover and keep aside.

Shake every day, for 5-6 days, till chillies are tender.
Making time: 1 hour

Makes: 500gms. approx.
Shelflife: 6 months refrigerated

Sunday, April 30, 2006

Nam Phrik Kaeng Daeng (Thai Curry Sauce)

At a typical meal Thais have two or three different sauces. "Nam pla" mixed with lemon juice, shallots and chillies goes well with fish and seafood; "nam prik" - based on chilli usually mixed with shrimp paste - is excellent with all vegetables whether they are raw, steamed, boiled or fried, and even when served with coconut cream. These "nam prik" curry pastes are also called for as an ingredient in many Thai dishes.

13 small dried chillies, soaked in hotwater for 15 minutes and de-seeded
3 tbsp. chopped shallot
4 tbsp. chopped garlic
1 tbsp. chopped galangal
2 tbsp. chopped lemon grass
2 tsp. chopped kariff lime rind
1 tbsp. chopped coriander root
20 pepper corns1 tsp. shrimp paste
1 tbsp. coriander seed
1 tsp. cumin seed

1. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder.
2. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. The add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste.
3. This can be stored in a glass jar in the refrigerator for about 3-4 months.

Chilli Paneer


Paneer: 500 grams
Corn Flour: 4 tbsp
Green Chilli: 12 - 14
Tomato Sauce: 2 tbsp
Soya Sauce: 2 tbsp
Chilli Sauce: 1 tbsp
Capsicum: 1 (green)
Onions: 4
Salt to taste


Drain excess water from the paneer. Cut the paneer according to your choice. Mix paneer pieces with corn flour. Fry corn flour coated paneer with oil till it turns brown. Keep it aside. Now fry onion till it is brown. Mix chilli (cut in to small pieces) with onion with green capsicum (cut in to small pieces) with onion and fry it further for few minutes. Now add all sauces in the pan including soya, tomato and chilli sauce. Add fried paneer. Fry it for further few minutes. Finally add salt and cook for a 5 minutes. Now your Chilli Paneer is ready. Remove it from heat and serve hot with naan, roti or rice.

Sunday, April 23, 2006

Scotch Bonnet Chilli

Please bear in mind this is for serious aficionados only.

500 gr Minced/Ground Beef

10 to 15 Fresh Chillies
6 Tablespoons of Hot Chilli powder
2 Cans of Premium chopped Tomatoes
1 Can Red Kidney Beans
4 Tablespoons Tomato Ketchup (adds sugar)
2 Good sized Onions 1 chopped, 1 Finely sliced
6 Cloves of Garlic roughly chopped and crushed
1 teaspoon Cumin powder
1 Pint Water
Salt and Pepper to taste
Soured Cream
Grated Cheddar/Parmesan Cheese

Method:In a large pan, warm enough oil to cover the base. Add Chilli powder and stir for 2 minutes, add onions and finely chopped chillies, stir for 4 minutes until soft and onions begin to colour, add garlic, Cumin and Beef. Continue to cook on a low heat for 10 minutes. Add the Tomatoes and drained Kidney Beans, gently simmer for 60 minutes adding water to desired thickness. Add a knob of butter and season to taste. Simple but very effective, if you like it HOT!
Sprinkle with large amounts of the Cheese.

Serve with Garlic Bread and Soured cream, for that added relief.

African Curry

This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound.

Original recipe yield: 4 servings.Prep Time:20 MinutesCook Time: 40 MinutesReady In: 1 Hour Servings: 4 (change)

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced

DIRECTIONS:Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.

Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

Chinese Chili Oil

1 cup peanut oil1/2 cup sesame oil1 cup dried hot chillies, quartered4 teaspoons ground cayenne pepper

Heat peanut oil in a small saucepan. Add sesame oil and warm for a minute. Stir in chopped peppers and ground cayenne. Stir well and let stand for 1 hour. Strain and pour into a jar. Store in the refrigerator.

Scotch Bonnet Pepper Sauce

Handle Chillies with extreme caution. It's best to wear gloves when cutting and cleaning them. The tiniest drop of pepper juice on your hands can result in incredible pain should you inadvertently wipe your face or rub your eye. Enjoy this Chilli sauce, but use it sparingly!

1 tablespoon vegetable oil2 onions, diced2 ripe mangoes or pawpaw (papayas), skinned, seeded, and diced to 1/2 inch6 carrots, diced2 cho-cho squashes, peeled and diced12 pimento (allspice) berries10 whole black peppercorns4 thyme sprigs1 ounce ginger root, finely diced1/2 cup sugar8 to 12 Chillies1/4 cup cane or cider vinegar

In a no reactive pot, heat the oil. Sauté the onions until they are translucent but not brown. Add the mangoes or pawpaws, carrots, cho-cho, pimento berries, peppercorns, thyme, and ginger. Sauté the mixture 5 minutes, stirring constantly. Add the sugar and Scotch bonnet peppers. When the sugar has become syrupy, add the vinegar, and cook until the carrots are soft, about 5 to 10 more minutes.

Puree the mixture in a blender, and strain it. Store it in a tightly closed bottle in the refrigerator.

Yields 3 to 4 cups

Grandma's Sizzling Relish

This relish is used as an accompliment to the main meal. It incorporates elements of Turkish and Middle Eastern fare. It has been known to fell Pashas at 5 kilometres, use with extreme caution.

Prep Time: 30 Minutes
Cook Time: 30 Hour
Ready In: 1 Hour
MinutesServings: 12

INGREDIENTS:6 to 8 Large hot red/green chillies
1 Head of Garlic
2 Large tomatoes
Vegetable oil

DIRECTIONS:Place chillies in a hot grill turning regularly for 10/15 minutes till they have changed color (do not burn). Place in a plastic sandwich bag and tie the bag. Leave till cool. Open the bag and peel the chillies. Slice open and remove seeds.Peel tomatoes (place tomatoes in a bowl and pour steaming water over and leave for 5/7 minutes).

Chop the chillies and tomatoes - finely. Peel the whole cloves of garlic and fry in oil till soft, then add the tomatoes and fry till soft. Add chillies, salt and cook on a low heat for 15 minutes stirring occasionally.