April 27, 2013 8 Comments
This is a simple chilli recipe,that uses stewing or flank steak to make a hearty chilli stew with a warming, but not a fiery kick..Try this with ripe plantain,fried sweet potaoes and boiled rice. I hope you try this and adapt this as necessary.
300g Grams of Stewing Steak cubed
1 Onion chopped
2 Cloves of Garlic crushed
1 teaspoon each of: Cumin,Coriander,Cinnamon,Pimentón Dulce and Picanté(Sweet and Hot Smoked Paprika),Ginger, Chilli Powder/2 Birdseye Chillies deeseeded and diced,and Salt and Pepper to taste.
2 Tablespoons of Fresh Rosemary
1 Tin of Chopped Tomatoes/2 Tablespoons of Tomato Paste
250 Grams of Rosecoco/Pinto Beans
Beef Stock to taste
Glass of Light Red Wine, such as Merlot or a Claret.
Firstly wash and drain the meat, then brown in a pot , adding the onion and garlic. Fry for 5 minutes, then add the seasoning and beans. Cover the contents with stock, the wine and water. Cook for 2-3 hours on a low simmer,until both the meat and beans are tender. Serve with white rice,
salad and fried plantain or sweet potato. Enjoy!!