Wonders from our little kitchen

Panda and Trampe sharing their recipes with the world

Chili “My Way” February 16, 2010

Filed under: Stew,Trampe — Aleksander Nordgarden-Rødner @ 5:30 pm
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This chili is a brainchild of mine based on many American movies, as well as more than a few different myths involving chilis that lived on for years. The chili works well as an addition to tacos, as a part of a breakfast-meal, or as a snack to go with beer or other drink. There are no measurements here, this is all very rough and ready. You’ll have to feel you way around the chili, and make it your own. Maybe you’ll think of something I haven’t?
My chili contains the following:

  • Tinned chick peas
  • Tinned, chopped tomatoes
  • Tinned sweet-corn
  • Tinned kidney beans
  • Tabasco sauce
  • Worcestershire sauce
  • Salt
  • Pepper

Put the tomatoes, beans and corn in a pot. Boil it until it thickens a bit (If you want to, you could always use a thickener, such as cornflour).
I have had other things in it in the past, but this is the basic recipe. I usually use all of the fluids from the kidney beans, and I use flour or corn flour to thicken the chili. It gets better the more it gets heated and cooled, and I have been known to use the remnants of an old chili as a base for a fresh batch.


Better soup-in-a-bag: Tomato soup from Guerrero

Filed under: Recipe,Soup,Trampe — Aleksander Nordgarden-Rødner @ 1:09 pm
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This is a variant of the basic soup-in-a-bag called Tomato soup from Guerrero, which you’ll find in norwegian stores, marketed by Toro. Other tomato soups could probably work as well. If you do, you might want to add some chili and other spices, as the tomato soup from Guerrero is kind of spicy.

To serve four to six people, you’ll need:

  • 2 bags of soup mix
  • Milk
  • A tin of chopped tomatoes
  • A tin of sweet-corn
  • Sun dried tomatoes

Replace some of the fluid with the chopped tomatoes, and add a fifty-fifty water to milk ratio. Stir in the bags of soup-mix, and bring to a boil. Add the sweet-corn, and chop the sun dried tomatoes in rough pieces (I usually chop each piece into either three, four or six, depending on its size). Add the tomatoes. Boil for roughly five to ten minutes, and add salt and pepper to taste.

Serve the soup with sour-cream, bread and butter.