Wednesday, September 9, 2009

RECIPE : chilli

Recipe adapted from Emeril Lagasse, Food Network
Serves 3-4

2 tablespoons oil
1 pound (about 450g) ground beef
1 cup chopped brown onion
3/4 tablespoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 bay leaf
2 cloves garlic, chopped
1 bottle dark beer
1 (400g) can crushed/diced tomatoes
1/2 tablespoon tomato paste
1 teaspoon salt
1 teaspoon sugar

Heat the oil in a large heavy pot over high heat. Add the beef and brown well, about
10 minutes. Add the onions, chilli powder, cumin, cayenne, cinnamon, and bay leaf and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beer and cook until the foam subsides, about 1 minute. Add the tinned tomatoes, tomato paste, salt and sugar to the pot.
Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, about 1 hour, stirring occasionally to prevent the chilli from sticking to the bottom
of the pot.

Jon had some chilli in a hot dog, I had it on a baked potato with cheese and coleslaw. We had the left overs with coleslaw and fresh tomato salsa in tortillas. Yum!

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