This is Rianne Van Rompaey
and today I'm going to show you how to make my special chili sin carne
with a little bit of chorizo.
When you get cooking,
make sure that it's completely comfortable for yourself.
So you get yourself a nice drink,
a beer, a glass of wine, tea, whatever is your thing,
and put on some nice music.
And then we're just going to cook up a storm.
These are the base ingredients:
we have some garlic,
some onion,
then we have some bell pepper,
some carrot - sorry, I have to translate in my head -
some celery,
fresh coriander to put on top,
we have the vegetarian raw meat
and then we have the chorizo.
And here we have some tomato,
some corn,
some beans.
I like to get the ones that already have a bit of a chili sauce.
The more flavor the better.
And some chickpeas.
Now it's time to add some spices.
I've now added the beans, the chickpeas, the tomato and the corn.
Give it a good stir.
Look at all those colors,
so beautiful.
We have one small espresso,
some Sriracha sauce,
some balsamic vinegar
and some chipotle hot sauce.
Just add it…
Oh! I forgot something actually.
Chili sauce.
Now, just let it simmer for, I would say, about 20 minutes.
And while it's simmering, you can take a little break.
I put in the chorizo first
because there's a lot of oil in the chorizo, so you can just use that
to bake it in.
I added some salt and some pepper and some smoked paprika powder.
You have just got to stir for a bit to make sure that it doesn't burn.
And then you can add it to the chili.
Look at that!
Doesn't that look great?
So this is a good moment to taste it
to see if you need to add anything for the last bit of simmering.
The moment of truth.
Oh! spicy!
Ta da!
So, I have put some of the chili in my bowl
and the only things I am going to add is some coriander on top.
And then, I don't know what this is called in English,
but it's like these little sour onions.
And I really like it in there so I just pop a few in.
Voila!
So that's it.
Now you're ready to eat.
So enjoy. Bon appétit!