| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Jenny, Bristow’s, Country, Kit |
4 |
servings |
INGREDIENTS
| 1 |
|
Dsp oil |
| 1 |
|
Onion; finely chopped |
| 680 |
g |
Lean minced steak |
| 2 |
|
Rashers bacon; diced |
| 2 |
ts |
Chilli powder |
| 1 |
ts |
Chilli flakes |
| 1 |
ts |
Oregano |
| 1 |
ts |
Cumin powder |
| 1 |
pn |
Salt |
| 400 |
g |
Chopped tomatoes |
| 2 |
|
Dsp tomato pur.e or paste |
| 400 |
g |
Kidney beans |
| 280 |
ml |
Stock |
| 1 |
ts |
Sugar |
| 140 |
ml |
Yoghurt or soured cream |
INSTRUCTIONS
TO SERVE
Heat the oil in a pan and fry the onions for several minutes. In
batches add the minced steak and cook well over a high heat between
each addition. This will seal the flavour well into the meat and
improve the colour of the finished dish. Add the diced bacon rashers.
Next, add the spices, chilli powder, chilli flakes, dried oregano and
finally the cumin powder. Stir and cook the spices for 5 minutes to
release their flavour and heat. Add a pinch of salt, can of chopped
tomatoes, tomato pur.e and cook for several minutes. Add the beans,
either red kidney or pinto or a combination of both. I am using the
canned beans which do not require steeping and are more convenient.
Add the stock and a pinch of salt which helps to regulate the heat of
the chilli powder during cooking.
Simmer for 1 1/2-2 hours, then serve with rice or potatoes. A little
soured cream or yoghurt is delicious served on top of the chilli.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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