Chili receipts – from mild to wild

At this point, I will focus exclusively on recipes that I enjoy, which cannot do without chilies as an ingredient, and which I have either cooked myself or at least tried.

Since the consumption of chilies is also healthy (see Health), trying out the recipes will surely bring even more pleasure.

Michael’s Recipe for Chili con Carne

500 g minced meat (mixed or just beef)
4 cans of chili beans
1 can of tomato puree
1 onion
2 tablespoons of chili sauce
2-3 garlic cloves (or more, depending on taste)
3 tablespoons of oil
3 tablespoons of sour cream
10-15 g dried Thai chilies (crushed)

Curry powder,
Paprika powder,

Sear the minced meat in oil until brown. Add the onion and lightly sauté. Add the chili beans, tomatoes, chili sauce, and garlic, and season with the spices. It should already taste quite good, otherwise, continue to season. Bring everything to a boil and let it simmer for about 10 minutes (be careful, it can easily burn).

Now add the ground chili peppers and let it boil. It should now be so spicy that it is almost inedible (the maddening effect). Let it simmer gently for about 15 minutes. Add the sour cream to mellow it out a bit. This is important to achieve the perfect taste and the right level of spiciness.

Serve with plenty of bread and enjoy it all.

For risks and side effects, ask your doctor or pharmacist.

Recipe for Chili Ketchup

500 g ripe tomatoes
200 g red bell peppers
100 g onions
200 g vinegar
20 g salt
80 g sugar
1 teaspoon soy sauce
1 teaspoon sweet paprika powder
1/2 to 1 habanero pepper, depending on desired spiciness
1 teaspoon parsley
1 teaspoon chives
1 teaspoon dill
1 teaspoon lovage
1 bay leaf
20 g starch
Salt, pepper

Cut tomatoes, bell peppers, habanero pepper, and onions into cubes and briefly bring to a boil with a bay leaf. Cook together for about 15 minutes, then strain the mixture through a sieve.
Add the remaining ingredients, season with salt and pepper, and let everything simmer on medium heat for another hour. If the ketchup is not thick enough yet, either cook it longer or thicken it with some starch.
Fill into a sterilized glass container, let it cool, stick on the label, and store it in the refrigerator. The ketchup can be kept refrigerated for a long time.

Spaghetti with Chili Sauce

250g spaghetti
100g minced meat
1 carrot
1 small onion
1 garlic clove
50 g bacon
200 ml beef broth
100 ml red wine
100 ml cream
1 can of tomato paste
1 habanero pepper



Finely chop the onion, garlic, and carrot. Sauté the finely chopped bacon together with the chopped vegetables in some melted butter. Add the minced meat and fry while stirring constantly. Add the tomato paste and deglaze with the beef broth and wine. Bring to a boil, season with oregano, salt, and pepper, and let it simmer covered on the lowest heat for 1 hour; adjust the seasoning.
Finely chop the habanero pepper, add it to the sauce, stir in the cream, and let it simmer for another 20 minutes.
Cook the spaghetti until al dente, then mix with the finished chili sauce.

By the way, the sauce also goes well with other types of pasta.

Recipe for Lamb Vindaloo

15-20 dried red chili peppers, such as cayenne or serrano
1 tsp cumin seeds
6 cloves
5 cm cinnamon stick
10 peppercorns
1/4 star anise
1 tsp poppy seeds
1 piece of fresh ginger (5cm x 5cm)
6 garlic cloves
1 tbsp tamarind
4 tsp apple cider vinegar
700 g lamb meat (cut into cubes)
75 ml oil
3 onions, finely chopped

Soak the chili peppers in a little water. Process all the spices, ginger, garlic, and tamarind with the vinegar in a blender until smooth. Rub a little of this spice mixture into the meat and marinate for about 15 minutes.
Heat the oil and sauté the onions in it for 15-20 minutes until brown. Add the remaining spice mixture and continue to sauté for another 5 minutes, stirring constantly. Add 2 tablespoons of water as needed.
Add the meat cubes to this mixture and sauté all sides for 5 minutes. Add 1 liter of water, season with salt, and simmer on low heat until cooked.

Due to the preserving effect of vinegar and oil, Vindaloo is especially suitable for freezing.

Jelzin’s Revenge

1-2 habanero peppers
1 liter vodka (40%)

Quarter the habanero peppers or pierce them with a fork. Then add them to the vodka and let them steep for at least one week, preferably longer.
In my opinion, it is a nicely aromatic vodka that burns a bit more than you are used to. Simply perfect for keeping warm during the cold Siberian winter.