Recipe - Black Bean And Beef Chilli Con Carne With An Avocado Sals

FOR THE CHILLI
1 kg Beef steak; chopped into
dice
; approx. 2cm x 2cm
; (2lb)
2 Onions; finely chopped
1 tablespoon Chopped garlic
1 400 gram tin plum tomatoes;
drained and roughly
; chopped (14oz)
1 400 gram tin black beans;
drained (14oz)
150 ml Water; (5fl oz)
3 Jalepeno chillies; stemmed,
seeded,
; and chopped
4 tablespoon Chilli powder
2 tablespoon Cumin powder
1 tablespoon Oregano; dried or fresh
1 tablespoon Salt
4 tablespoon Light olive oil

FOR THE AVOCADO SALSA
2 Ripe avocados; peeled,
cut or sliced up , and
; cut into 1cm dice
2 Limes; juiced
1 lg Red chilli; seeded and
finely
; chopped
1 small Green chilli; (serrano)
seeded and
; finely chopped
1 small Red onion; finely chopped
50 ml Olive oil; (2fl oz)
1 tablespoon Chopped fresh coriander
Salt and freshly ground
black pepper

OPTIONAL GARNISHES
Grated cheese
Sour cream
Chopped scallions
Chopped fresh coriander

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 1/22 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 One half 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 minced 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 One half Vegetable; 1
Fruit; 9
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.