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)

Ingredients
THE MEATBALLS:
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

THE SAUCE:
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

Preparation

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.

Chicken Curry (Indian Style)

Ingredients

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

Preparation

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.

Gai Pad Pung Kari (Chicken with Curry Power)

Ingredients

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

Preparation

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..

Stuffed Red Chilli Pickle

Ingredients

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

Preparation
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