Welcome to Best Chilli Recipes! Thanks for visiting my page. People love spices on their foods. Spices brings flavor, color, and excitement to the food. And one common spice that we commonly use is chilli. There are a lot of things you can learn from here and with upcoming pages about how to grow chillies, how to make special chilli recipes, and more topics about chillies,so if you are a chilli lover I'm sure that you'll love this page!
Chillies are not really that popular to make as a recipe except for those who really love them and other cultures that loves hot and spicy foods. a lot of people does not like spicy foods so chillies are really not among those foods that are readily available there to eat. But you can always have your own chilli garden, know the ways and hows on planting and growing a chilli plant.
I will show you some tips and on getting started with your own chilli gardening from seeds to harvest. I will also give you some great recipes for chillies. So check the videos and article below to have a great chilli experience!
Growing Chilli The Right Way
_Are you looking for ways to on how to grow your own chilli plant? I know it is not an easy task to do and in some times it can be very frustrating. Check this article and I hope you will get some good information.
Chilli Growing Instructions - How to Grow Your Own Chillies Make sure you familiarize yourself with the whole guide first and then use it as a reference as your plant grows.
Growing a chilli plant is actually very straight forward, but there isn't much information about what to do to make sure you get the best from your plants once they have sprouted. Chillies do like the warmth, but will grow nicely indoors,in a greenhouse or even outside in pots (although make sure that you bring them in at the first sign of frost).
You can begin planting your seeds whenever you desire, but ideally sometime around March would produce best results, as the natural lighting conditions from then onwards will supply most of the plants conditional requirements in order to maximize your yield of chillies.
Sowing The Seeds
If you have one of our Chilli Willy Grow Kits, then follow the instructions on the insert, using this guide to get the most from your plants. In order to sow your chilli seeds you are going to need seeding trays. If you don't have any, a standard plastic plant pot will do. You will also need some good quality potting compost, which can be obtained from your local garden center.
To start, fill the plant pot to around 3/4 full with compost, making sure the soil is loose and has no hard lumps in it. Next, you will need to place a few of the seeds lightly on top of the soil. Ensure they are evenly spaced out, and sprinkle about 5mm or so of soil over the seeds. Dampen the soil in your container, and place in a warm place as the seeds need this warmth in order for them to successfully germinate. This also increases the germination rate.
Using your airing cupboard is a safe bet, as this will have a very near to perfect temperature range and provide your germinating seeds with a more or less constant temperature, which is important to make sure your plants are warm enough to sprout! The temperature range that works best for germinating is 27-32 degrees Centigrade (80-90 degrees Fahrenheit). Germination outside this range can produce mixed and inconsistent results.
Make sure you keep the soil in the container damp (not waterlogged, as this can prevent germination). The best way to do this is with a sprayer or fine mist as it causes less disturbance to the seeds and the soil temperature. Your seeds will sprout in about 7-10 days, but they can take longer, so be patient. Some can take up to 3 weeks or longer and shoots may emerge some time after the first shoot(s) have emerged. When they do decide to emerge, you will see that each seed produces a green shoot, that will develop into a stalk with 2 green leaves.
Useful Tip: When this happens, you will need to place your seedlings in a place where they will get a lot of light - a window sill is perfect.
The reason being is that if the new plants do not get enough light at this stage, you will end up with a thin and whispy plant which won't be as stable and strong as it could be. Remember to keep watering your plants, but now you can reduce how often you water them to every couple of days. Just keep the top of the soil damp - use your finger to test this.
When They Get A Bit Bigger...
As your chili plant grows, eventually it will need a bigger pot. Normally plants will limit their growth to best accommodate the size of pot they are in, so you will need to replant into a bigger pot when they get too big for their current one. One way of knowing when to transfer the plant to a bigger pot is by looking at the bottom of the current one. If you can see roots through the drainage holes then this is a good indication that you will need to replant into a bigger pot.
Another way a plant will let you know it needs more space is by wilting suddenly, especially if the soil is still moist. If the top layer of soil is dry to the touch then a good watering is needed. Again, check if you can see any roots at the bottom of the pot. Chillies can also be planted outside, but make sure you are past the last of the frost for the winter as chillies don't like the frost.
An outdoor pot is perfect for this as you can move plants into the greenhouse or indoors if a sudden spell of cold weather should arise. Plants that are kept outside usually have stronger stems as they adapt to the wind. When your chile plant starts to show the first signs of producing fruit, (not only will you be incredibly amused as they develop), but you will have to make sure they are well nourished.
A good general tomato fertilizer will provide all the nutrients your plant needs, although if you can, use a fertiliser with a high Phosphorus content and low Nitrogen content - follow the instructions on the packet. Plants should be fed about 1-2 times per week at the same time as watering.
Try to follow these simple steps and tips to enjoy your own best chilli recipes experience, next we will take a look at some recipes where you can use your own grown and fresh chilli!
Great Chilli Recipes!
Delicious, hot, and spicy! Check these chilli recipes, perfect for your home grown and fresh chilli.
Boilermaker Tailgate Chili
2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice 1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Debdoozie's Blue Ribbon Chili
2 pounds ground beef 1/2 onion, chopped 1 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 1/2 cups tomato sauce 1 (8 ounce) jar salsa 4 tablespoons chili seasoning mix 1 (15 ounce) can light red kidney beans 1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Terrific Turkey Chili
3 tablespoons vegetable oil, divided 1 1/2 pounds ground turkey 1 (1 ounce) package taco seasoning mix 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon chili pepper flakes 2 tablespoons tomato paste 1 (14.5 ounce) can beef broth 1 (7 ounce) can salsa 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree 1 (7 ounce) can chopped green chile peppers 1 medium onion, finely chopped 1 green bell pepper, diced 3 medium zucchini, halved lengthwise and sliced 1 bunch green onions, chopped 1 cup sour cream 1 cup shredded Cheddar cheese
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
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