Capsicums. Of all the words here in Australia that are different from those we use back home in Canada, this has to be the most different. Though the rough definition of capsicum is any variety of the plant bearing fruits called peppers – including both chillies and sweet peppers, I just can’t seem to get used to it. I feel weird ordering “green capsicums” on my sandwich or “roasted capsicums” at the deli counter.
Some other food-related differences: Beet becomes beetroot. To-may-to becomes to-mah-to. Cantaloupe becomes rockmelon. Arugula becomes rocket. Rib eye becomes scotch filet. Ketchup becomes tomato sauce (or should I say to-“mah”-to sauce!). Yellow cheddar does not exist. Hot dogs buns have gone missing. Vegemite in the place of peanut butter, and so on and so fourth.
Anyway, regardless of where in the world we go, who doesn't appreciate a hardy, spicy chilli?
Recipe credit to my mother-in-law, Jeanne. This can be made, cooled and refrigerated for up to 3 days and frozen for up to a month. Serve with bread or corn bread.
2 packages ground chicken
1 tbsp olive oil
2 small onions, diced medium
2 green peppers, diced
1 red pepper, diced
3 cups mushrooms, quartered
1 jalapeno pepper, seeded and minced fine
2 garlic cloves, minced
2 tsp chilli powder
1 tsp cumin
1 tsp coriander
1 can kidney beans, rinsed
1 can mixed beans, rinsed
1 28 oz can diced tomatoes
½ cup tomato paste
½ cup dill pickle juice
1.5 cups cooked brown rice
Salt and pepper to taste
1. Brown chicken in skillet, drain and set aside.
2. Meanwhile, heat oil in large Dutch oven over medium heat. Add onions, green and red peppers, and mushrooms, cook until starting to soften, about 8 minutes. Add jalapeno pepper, garlic, chilli powder, cumin and coriander and stir until fragrant, about 15 seconds.
3. Add in the rest of the ingredients, in order, and mix thoroughly. Cover and simmer over medium low heat for 20 minutes. Uncover and simmer 10 more minutes until thickened.
Serve and prepare to take your praise!