How To Cook Chili

Really, chilli needs to be in a ferociously hot pan of oil for it to release its flavour, for it to benefit from it as well. So I'm going to just quickly show you. Some oil, really hot, a bit of onion, chilli is a main part of a lot of dishes, you know, real mainstream flavouring.

So, in goes my chilli. Because the oil will release more of the flavour from the chilli, so you need to get in oil to get rid of that or bring out that taste. Let me get my chicken in there as well.

It's showing you a quick example of how I would use the chilli. So I've got my onion in there, I've got my chilli in there, it released all that flavour, I've got my chicken in there as well, so in goes my rice, straight in there. With chilli in water, you're going to lose it, it's going to be lost in the system and the oil seals the flavour in and my other ingredients in the pan are going to benefit from the flavour, from the power of the chilli.

From the chicken to the onions, it'll flavour my rice. So, in it goes. So once I've locked in, I got to release the flavours from the chilli, I add my water.

Let that go in. Just a bit of salt and pepper. But the only way, or my way is, is literally getting that oil nice and hot, and getting that chilli in the pan.

Just a very quick demo of how I've done my chilli. Cut it in half. Lay your knife flat and just drag the knife along the chilli, taking the stalk off, get to the end and just take it off.

Get your knife, in nice little thin strips. Nice little size. Here we go.

And that's how I cook chilli. .