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Showing posts with the label chilli

CHOCOLATE-CHILI STEAK

4 cups water 16 ounces tomato sauce 14 ounces salsa verde (green salsa) 1 cup pure chili powder 1 1/2 tablespoons dried onion flakes 1 1/2 tablespoons minced garlic 2 tablespoons ground cumin 1 teaspoon ground corriander 1 tablespoon smoked paprika 1 tablespoon salt 1/2 tablespoon ground black pepper 3 tablespoons cocoa powder (unsweetened) 2 pounds steak, (you can also use Ostrich as an option) 10 ounces diced tomatoes and green chiles, drained 15 ounce can black beans, drained 16 ounces corn, cooked 1/2 cup warm water 1/4 cup flour Fill a pot with the water, tomato sauce, and salsa. Heat on low to slowly bring up the temperature. Add dry spices to the heated water mixture and then bring the pot to a boil on high heat. Once the pot is boiling, lower heat to medium-low and cover. Cook for an hour, stirring every 15 minutes. Just before the 1 hour mark, mix together the warm water and flour to make a pasty fluid. Then, add it along with the diced tomatoes & chi

Chili Meatballs in Black Bean and Tomato Sauce

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Ingredients 1 ounce dried ancho or other large dried red chillies 1/2 cup boiling water 1 cup fresh white breadcrumbs 1/3 cup milk 1 pound ground beef 1 egg 2 cloves garlic, crushed 1/2 cup cilantro leaves, finely chopped 2 teaspoons ground coriander seeds Sea salt and cracked black pepper 1/4 cup extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, crushed 2 tablespoons tomato paste 1 tablespoon brown sugar 1 tablespoon malt vinegar 1/2 cup beef stock 2 (14-ounce) cans chopped tomatoes 2 (14-ounce) cans black beans, drained and rinsed 1 tablespoon smoked paprika 2 (3 1/2-ounce) dried chorizos, skin removed and roughly chopped Steamed rice and sour cream, to serve Method Preheat oven to 400°F. Place the ancho chiles and boiling water in a bowl and allow to stand for 10–15 minutes or until soft. Drain and roughly chop the chiles, reserving the liquid. Set aside. Place the breadcrumbs and milk in a large bowl and mix well to combine. Set aside for 5 minutes or until the

CHILLI CON CARNE

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Ingredients 1 large onion 1 red pepper 2 garlic cloves 1 tbsp oil 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild) 1 tsp paprika 1 tsp ground cumin 1 tsp Oreganum 500g lean minced beef 300 ml beef stock 400g can chopped tomatoes 2 tbsp tomato purée 410g can red kidney beans plain boiled long grain rice, to serve soured cream, to serve Method Fry diced onion and cook until the onion is soft, squidgy and slightly translucent. Add garlic diced red pepper, chilli powder, paprike and cumin. Cook for 5 minutes, stirring occasionally. Add the minced beef and brown.  Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Add 300ml beef stock - I use Ina Paarman's. Mix for a while. Add a 400g can of chopped tomatoes, oreganum.and tomato purée and stir the sauce well. Simmer it gently. Bring