2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained

Method

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

2 tble spoons olive oil

2 onions – chopped

1 large green sweet pepper – chopped

4 cloves of garlic – crushed

1/2 cup chilli paste (can be homemade or bought)

900g diced chicken

1 tble spoon oregano

1 tble spoon each of salt and white pepper

2 tble spoon tomato puree

900g peeled tomatoes – chopped

350g dried white beens – soak overnight and cooked

120ml white wine

300ml chicken stock

1 bay leaf

Method

combine oil, onions and sweet pepper in a large casserole dish. Cook over medium heat for approx 5 minutes.

Stir in the garlic, and 3 table spoons of chili paste. Cook a further 1 minute.

Add chicken and brown for 5 minutes. Then add the remaining ingredients. Cover and simmer for 20 minutes.

While waiting for this prepare the garnish

Ingredients

120ml fresh coriander

250ml sour cream

250ml grated cheddar cheese

1 onion – finely chopped

1 avocado – diced

1 small sweet pepper – diced

12 flour tortillas

Wrap the tortillas in foil and warm in oven on low approx 100 degrees (200 Fahrenheit)

Put the rest of the ingredients in separate bowls

Once the chili chicken has finished cooking remove the bay leaf and serve with tortillas. The garnishes and extra chilli paste can be added to taste

2-3 lbs. sirloin steak
1 Tbsp. vegetable oil
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup cornmeal
1 large onion
3 cloves garlic
1 tsp. salt
Method

Cut the steak into 1/2-inch cubes.

In a heavy skillet, brown the beef with the onion.Drain off the excess fat and add garlic. Stir over medium heat minute or two

Place this into the crockpot.  Then add salt, pepper, chili powder,  cumin, beer and water.

Cover and cook on low for 6 -8 hours.

Stir in cornmeal with enough water to make a smooth paste.  Stir paste into chili. Turn crockpot to high and cook uncovered for  additional hour.

1kg tomatoes (peeled and chopped)
500g sugar
1/3 cup white wine vinegar
6 red chillies (sliced)
2 tea spoons sea salt
2 table spoons fish sauce
3 tbs lemon juice

Method

Put the tomatoes and sugar in to a bowl, cover and leave over night at room temp.
Place them in to a pan and add the remaining ingredients.Bring to the boil, stirring every now and then.
Reduce heat and let simmer for 1 hour, until thick.

If you want this chilli jam to be extra hot you can leave the seeds in the chillies when slicing them.
Makes approx 3 cups

• 1 small onion
• 3 cloves of garlic
• 2 lemon grass stalks (sliced as strips)
• 1 tble spoon coriander seeds
• 1 tble spoon cumin seeds
• 6 hot green chillies
• 1 tble spoon black peppercorns
• 1/2 tble spoon chopped coriander
• 1 tble spoon finely chopped ginger
• lime rind (grated from 2 limes)
• 2 tble spoons of trassi (dried shrimp paste)
• 1 tble spoon sugar

Method

Chop onion, garlic and lemon grass.

In a saucepan mix coriander, cumin and peppercorn seeds, and dry roast for about 3 minutes. (until they start to darken). Once they cool grind them into a powder.

put the chillies and remaining ingredients in to a food processor and puree until a nice paste is formed. This should take about 5 minutes and will turn green in colour. Be sure to scrape the sides of the bowl every now and then, so everything mixes evenly.

This green thai chilli paste can be kept for 1 week refrigerated in an air tight container.

• 2 x Heads of garlic
• 2 x Mild Chillies – Seeded and soaked
• Handful of fresh basil
• 170g grated Parmesan cheese
• 350g Pine nuts
• 2 x Tablespoons olive oil

Method

Cut 1/4 of the top off one of the garlic heads, brush with oil and roast in oven at 190 degrees c for 45 minutes (wrapr in foil first). Let it cool and then press out the soft garlic.

Puree the garlic and other ingredients in a food processor. Mix in the olive oil gradually as you do this.

Once mixed to a smooth paste, place in an air tight container and refrigerate.

Great to marinade meats, or add to pastas.