Black Bean And Beef Chilli Con Carne With An Avocado Sals
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Vegetarian | Ew, Food9 | 1 | Servings |
INGREDIENTS
| 1 | kg | Beef steak, chopped into |
| dice | ||
| approx. 2cm x 2cm | ||
| 2lb | ||
| 2 | Onions, finely chopped | |
| 1 | T | Chopped garlic |
| 1 | 400 gram tin plum tomatoes | |
| drained and roughly | ||
| chopped 14oz | ||
| 1 | 400 gram tin black beans | |
| drained 14oz | ||
| 150 | Water, 5fl oz | |
| 3 | Jalepeno chillies, stemmed | |
| seeded | ||
| and chopped | ||
| 4 | T | Chilli powder |
| 2 | T | Cumin powder |
| 1 | T | Oregano, dried or fresh |
| 1 | T | Salt |
| 4 | T | Light olive oil |
| 2 | Ripe avocados, peeled | |
| sliced and | ||
| cut into 1cm dice | ||
| 2 | Limes, juiced | |
| 1 | Red chilli, seeded and | |
| finely | ||
| chopped | ||
| 1 | Green chilli, serrano | |
| seeded and | ||
| finely chopped | ||
| 1 | Red onion, finely chopped | |
| 50 | Olive oil, 2fl oz | |
| 1 | T | Chopped fresh coriander |
| Salt and freshly ground | ||
| black pepper | ||
| Grated cheese | ||
| Sour cream | ||
| Chopped scallions | ||
| Chopped fresh coriander | ||
| 9 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 sautd 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; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 5106
Calories From Fat: 3727
Total Fat: 420.4g
Cholesterol: 977.6mg
Sodium: 11487.8mg
Potassium: 6035.2mg
Carbohydrates: 103g
Fiber: 44.8g
Sugar: 23.9g
Protein: 256.7g