This dish was created in North America based on the meat and chili stews of Mexico..this one feeds 4 and can be made with lean ground beef, turkey or chicken (if using chicken or turkey do not use the white meat ground it is too lean). for Vegan use crumbled Tempeh..just 8ozs)
THIS RECIPE CAN BE DOUBLED EASILY
1 pound ground beef
1 tbsp neutral oil
1 cup chopped onions
4 cloves garlic smashed and minced
1 cup chopped green bell pepper
2 dried red chili peppers
OR 1 tbsp chili powder
2 tsp ground cumin
1tsp dried oregano
1x15ozs can chopped tomatoes
1 cup dried kidney beans soaked and cooked
OR 1 x15ozs can kidney beans washed and drained
1/2 cup chopped cilantro
salt and ground black pepper
hot sauce (optional)
garnishes to follow
Method:
I a heavy bottomed skillet..heat the dried red chili peppers,( this is to soften them) remove the stems and seeds, and tear into small pieces; set aside and cover with boiling water for 20 mins..drain 2/3 water out then blend until smooth.
In a large heavy bottomed saucepan..
Heat the oil and saute the meat for 5 mins until it releases it's juices then add onion and peppers for 10 mins to slightly color, add the garlic and cook for 2 more minutes.
Saute the spices and herbs for another 2 mins. then add the tomatoes and chili mix.
bring to boil then add the drained beans and cook for 20 mins covered on medium simmer.
Stir in cilantro and season to taste.
serve with following garnishes of choice:
Shredded Cheddar cheese
Sliced avocado with lime juice
Sliced red radishes and green onions
Sour cream
This is also great with steamed brown rice and tortilla chips
A totally SIMPLE, DELICIOUS, HOT & HEALTHY MEAL IN MINUTES!!
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| STORMS UK 2014..YES THAT TRAIN IS MOVING |
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