Though still many of the natives are in shock at the news, summer has finally arrived in merry old england. Now that the season of burnt offerings from bar-b-cue is upon us I thought I would share my favourite recipe to spice things up.

Three Alarm Chilli ...serves eight , but only the brave.

3 tbsp Olive oil
2lb Sirloin, top or bottom cut into half inch chunks
1lb Minced steak
8oz Chorizo sausage
5 Garlic cloves
1lb Onions, diced
4oz Celery , diced
2-3 Jalepeno chillies
10oz Green peppers
2tbsp Masa harina or plain flour
2tbsp Ancho chilli powder
1tsp Cayenne pepper
2tsp Cumin
1/2tsp Oregano
2 Bay leaves
1-2 lbs Tomatoes, (canned / stewed)
16floz Beef stock
1lb Pinto or Black beans , cooked or canned
1tsp Salt
1/2tsp Black paper

Meat Rub:
4 tbsp Paprika
3 tbsp Salt
2 tbsp Garlic powder
2 tbsp Oregano
1 tbsp Cayenne pepper
2 tsp Sugar

Combine all the ingrediants for the meat rub and put to one side.
Pat the sirloin dry with kitchen roll then then sprinkle with the meat rub.
Brown on high heat being carefull not to overload the pan , you want it to fry not stew,
remove when done and set aside.
Add the mince and brown , again remove when done. Then add the sausage breaking it up as it browns, then remove.

Wipe out the pan. Heat some olive oil and saute the vegetables, chilli and peppers until tender.
Stir in the flour and spices and bring to the boil for 3-5 minutes how much you reduce it is a matter of taste.
In with the tomatoes and meat and continue to simmer for about 30 minutes until the meat is tender, add the beans and keep simmering for another 20 minutes until the flavours blend. Serve with red onion , chedder cheese and soured cream.
Mexican beer with a slice of lime goes well with it as do my infamous homemade pot noodle toasties, and for those with a delicate constitution ..popping a toilet roll into the fridge and calling in sick whilst you can still reach the phone is advised.
Best prepared in a cauldron , cowboy style over an open fire scented with cow chips.

Handy tip , don't use an aluminium saucepan the staining is nightmare to clean off.

Originally Posted by chiba

can i rub it all over my body when summer comes and use it as a shark repellent?

An interesting application Chiba, yet somehow slightly disturbing :lol:
When the sugar craving takes hold again I will try the caramel popcorn.

Come on the rest of you out there !
Do you not EAT?

Well after I lived up in the north west of Oz, chilli crabs were 1 of my favorites so here is the recipe as I remember it.

1. Break up crab to reasonable size pieces.

2. In a bowl place some virgin olive oil, salt, pepper and cut some red hot chilli's up in small pieces and mix the crab pieces and leave for an hour or more in the fridge.

3. Place mix in a suitable frying pan for the bbq and simmer the crab mix until the crab meat is white. This will only take a few minutes.

4. Serve up with plenty of beer as that is the custom.

well I'm off to perth on monday so next weekend I'll be enjoying chilli crabs again and I must say I BLOODY MISS THEM :cry: :cry: :cry:

Cheers an enjoy Bryan

P.S. The crabs we get in the north west are huge

Come on the rest the world!

I don't care wether it is the five star special or your mom's corn bread.
(though if ya mom will pm me the recipe i promise not to tell)
What was your last meal before comeing online an' posting?

Baked potato with cheese , rice and fish , burger an' fries...
coffee and cigarette , toast an' cereal...can of coke to slake the the thirst of a hangover?


Sigh... memories of last summer linger
Red Snapper an' sweet potato in banana leaves ,
a little rum for flavour and a good beat ,
Sweet lips and tender folds,
of jamaca i still think, go easy on the herb :wink: