INGREDIENTS

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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