Chilli Recipe


  • 2 Onions
  • 2 Tomatoes
  • 1 head Garlic
  • cup Rajmah
  • 2 Green Chillies
  • 3-4 tbsp Olive oil
  • 3 tbsp Brown sugar
  • tsp Cumin powder
  • Salt according to taste
  • tsp Red Chilli powder
  • 250-300 gms Chicken Mince


  1. Soak the rajmah overnight. Drain and boil or pressure cook them with 3 cups of water.
  2. Chop the onions, tomatoes and garlic.
  3. Wash the chicken mince and roast it in the olive oil. When it turns into a light brown colour, take it off the flame.
  4. Add the minced chicken, sliced onions, garlic and tomatoes to the kidney beans. Add all the condiments and the chopped green chilies.
  5. Set the chilli simmer on slow flame for 30-35 minutes.
  6. Add more water if needed. The consistency of chilli is supposed to be thick and not watery. Add some hot sauce or tobasco for a firy chilli.
  7. Serve it with tortilla chips or on top of hot dogs.

Tip: Use long-handled tongs instead of a fork - forks pierce the chicken and allow the flavorful juices to escape.

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