Chicken Drumsticks With Chili Beans
|For spicy chili mix|
|Dried oregano leaves||3 Tablespoon|
|Dry mustard||1 Teaspoon|
|Chili seasoning mix||20 Gram (Half Of 40 Gram Sachet)|
|Chili powder||1 Teaspoon|
|Ground cumin||2 Teaspoon|
|For chili beans|
|Garlic||1 Clove (5 gm), crushed|
|Onions||2 , chopped|
|Green peppers||2 , chopped|
|Canned red kidney beans||880 Gram, drained (Two 440 Gram Cans)|
|Canned tomatoes||800 Gram (Two 400 Gram Cans)|
|Tomato paste||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Sliced stuffed olives||1⁄2 Cup (8 tbs)|
Simmer drumsticks in pan of water for 15 minutes, drain.
Roll drumsticks in Spicy Chilli Mix, cook on barbecue plate, turning and brushing with oil, until cooked through.
Serve Chilli Beans over drumsticks.
Spicy Chilli Mix: Combine all ingredients in screw top jar.
Leftover mixture will keep for several months.
Chilli Beans: Saute garlic, onions and peppers in butter few minutes.
Add kidney beans, undrained crushed tomatoes, tomato paste, remaining chilli seasoning mix and water.
Simmer 30 minutes uncovered, stirring occasionally.
Stir in olives just before serving.