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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Vegetarian Food9, Ew 1 servings

INGREDIENTS

1 kg Beef steak; chopped into dice
; approx. 2cm x 2cm
; (2lb)
2 Onions; finely chopped
1 tb Chopped garlic
1 400 gram tin plum tomatoes; drained and roughly
; chopped (14oz)
1 400 gram tin black beans; drained (14oz)
150 ml Water; (5fl oz)
3 Jalepeno chillies; stemmed, seeded,
; and chopped
4 tb Chilli powder
2 tb Cumin powder
1 tb Oregano; dried or fresh
1 tb Salt
4 tb Light olive oil
2 Ripe avocados; peeled, sliced, and
; cut into 1cm dice
2 Limes; juiced
1 lg Red chilli; seeded and finely
; chopped
1 sm Green chilli; (serrano) seeded and
; finely chopped
1 sm Red onion; finely chopped
50 ml Olive oil; (2fl oz)
1 tb Chopped fresh coriander
Salt and freshly ground black pepper
Grated cheese
Sour cream
Chopped scallions
Chopped fresh coriander

INSTRUCTIONS

FOR THE CHILLI
FOR THE AVOCADO SALSA
OPTIONAL GARNISHES
To make the chilli: Heat a large frying pan over a moderate heat and
saute the beef pieces in the oil until evely browned.
Meanwhile in a large casserole, saut. the onion and garlic in the
remaining oil, until soft and just lightly browned. Add the cumin,
chilli powder, jalepenos, and the oregano, and cook for 3 minutes.
Now the remaining ingredients, except for the black beans. Bring to
the boil, and then lower the heat, and simmer for 1 1/2-2 hours, or
until the meat is very tender and the sauce nicely reduced. Finally
add the drained black beans, and cook out for another 15 minutes.
To make the salsa: First scald the chopped red onion by pouring 500ml
(18fl oz)of boiling water over it. Then immediately drain through a
sieve. Now combine all the ingredients and allow the flavours to
combine for at least 1/2 hour before using.
Or try this: Take a fresh baguette or ciabatta, preferably a day old,
and slice in half length wise. Toast under the grill, and place a
generous piece on a warmed plate. Ladle some of the chilli onto the
bread, sprinkle with grated cheese, and toast under a hot grill for a
couple of minutes, until the cheese is melting and bubbling. Serve at
once.
Make a vegetarian chili by removing the beef, and bulking up the
chilli with saut.d courgette, and/or eggplant.
Tips: A chilli only gets better with a day in the fridge. The
flavours get a chance to really blend together and develop. Some
skinned, seeded, and diced tomato would go very nicely in the salsa.
Converted by MC_Buster.
Per serving: 2100 Calories (kcal); 56g Total Fat; (23% calories from
fat); 98g Protein; 324g Carbohydrate; 0mg Cholesterol; 6489mg Sodium
Food Exchanges: 17 Grain(Starch); 5 Lean Meat; 9 1/2 Vegetable; 1
Fruit; 9
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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