Experiments with Chili

Over this Winter I've decided to play around and find "my" recipe for chili.

I've always liked Chili. With rice, on a jacket potato, or just on its own. So I am trying to hone my own recipe. Something easy to remember, and that I can cook what I have to hand.

Experiment 001 turned out a little too spicy.

The fire roasted tomatoes gave it a nice taste. I ended up taking out the chipotle peppers halfway through cooking. In the end it was good, but more chili pepper than chili.

This gave me 6 servings (3 lunches, 3 for the freezer) and a good base to start swapping out ingredients.

Chili Experiment 001


  • 2 tbs oil
  • 3 Jalapeño peppers
  • 1 medium onion
  • 2 tsp chopped garlic
  • A squeeze of tomato paste
  • 28oz diced tomatoes
  • 1 cup water
  • 14oz black beans
  • 14oz kidney beans
  • 14oz great northern beans
  • 7oz chipotle peppers in adobo sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika

Takes , serves six people.


  1. Finely chop onion
  2. Remove seeds and veins from Jalapeños, then finely chop
  3. Heat oil, then add onion, garlic, and Jalapeños. Stir-fry until soft
  4. Add tomato paste, and stir for 5 minutes
  5. Add tomatoes, water, beans, chipotle peppers, and spices
  6. Stir
  7. Bring to a boil, then simmer for about an hour