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.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”