Friday, September 25, 2009 at 18:40 
our chillies are finally ripening! apparently they are edible when they turn red. i'm guessing the rest will need to ripen inside as the weather turns increasingly autumnal.
Sunday, February 1, 2009 at 09:49 
when i saw simon rimmer’s recipe for white chilli in last week’s ofm magazine i was intrigued.
to make this vegetarian chilli you start by boiling together beer, stock, onion, garlic, chilli, peppers and cumin. add fresh coriander, beans and vinegar. boil a bit more then finish with some final herbs and spices.
so, that’s no frying of lovely garlic and onion, instead you boil it. in beer. then add vinegar. there are no tomatoes. what a weird intriguing combination of ingredients and method. and what a delicious result!
the dish is wonderfully light and mexican in flavour with a deep smokey undertone (i was lucky enough to have a stash of smoked chillies which my friends mark and phil bought me when they were last in the yucatan) and a balancing freshness from the vinegar, coriander and lime (that is squeezed over just before serving).
it’s also fabulously healthy as the only fat in it comes from the cheese which you (can choose to) grate over as a final garnish.
i ate a bowl of this as a simple supper but it’d be great with rice and i really fancy boiling most of the liquid off so i can try it with tortillas, guacamole etc.
beans, chilli in soup, vegan, vegetarian 
