Monday, 24 September 2007

Chilli Roja

Red in color and red hot in taste.....this recipe will feed 2, but can be easily doubled (or quadrupled) if you need to feed more. It also freezes well.

You need:

450g Steak (I use Braising Steak) cut into 1 inch chunks
1 Red Onion roughly chopped
1 Red Birds Eye Chilli finely chopped (leave the seeds in if you like it hot)
1 Red Pepper roughly chopped into 1 inch chunks
1 tablespoon Paprika
1 - 2 tablespoons Tomato Puree
1 Clove of Garlic - crushed
1/2 tablespoon Ground Cumin
200g Chopped Tomatoes
2 tablespoons Chilli powder
1 bottle of Mexican Beer (such as Sol, Corona or Pacifico)
1 Tin Red Kidney Beans
2 tablespoons Olive Oil
salt and pepper to taste

Heat the Olive Oil in a large saucepan or casserole. Brown the meat in batches and set aside.

Lower the heat and add the Onion, Garlic, Chilli and Red Pepper pieces to the pan. Cook gently for approx 5 or 6 minutes, without burning the onion.

Now add the Chiili powder, Paprika and Cumin, followed by the bottle of beer. Then add the Chopped Tomatoes, Tomato Puree and the meat to the pan.

Cook on a simmer for at least 2 hours. Even better if you can stick it all in a slow cooker for 3-4 hours. You want the meat to be cooked until it is totally tender. Add the Kidney Beans about 30 mins before serving, along with salt and pepper to taste..

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