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Receta Four Bean Chilli With Mexican Tomato Salsa

Name: Four Bean Chilli With Mexican Tomato Salsa
Ingredients: 200 gm mixed beans such as kidney beans chickpeas haricot beans and split peas soaked overnight; 2 x onions finely minced; 2 Tbsp. groundnut or possibly extra virgin olive oil; 500 gm chopped beef; 1 clv garlic crushed; 2 tsp chilli pwdr; 1 Tbsp. oregano freshly minced; 1 x cinnamon stick; 2 x bay leaves; 400 gm can minced tomatoes; 1 x salt and freshly grnd black pepper stock or possibly water garlic bread to serve salsa:; 2 x tomatoes seeded and minced; 1 x avocado minced; 4 x spring onions trimmed and finely minced; 1 x lime zest and juice

de Global Cookbook

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Raciónes: 4

Ingredientes

200 gm mixed beans such as kidney beans chickpeas haricot beans and split peas soaked overnight
2 x onions finely minced
2 Tbsp. groundnut or possibly extra virgin olive oil
500 gm chopped beef
1 clv garlic crushed
2 tsp chilli pwdr
1 Tbsp. oregano freshly minced
1 x cinnamon stick
2 x bay leaves
400 gm can minced tomatoes
1 x salt and freshly grnd black pepper stock or possibly water garlic bread to serve salsa:
2 x tomatoes seeded and minced
1 x avocado minced
4 x spring onions trimmed and finely minced
1 x lime zest and juice

Direcciones

Drain and rinse the beans then bring them to a rolling boil in a pan of fresh water on top of the aga.
Cook for 10 min on the simmering plate then cover and transfer to the simmering ovenuntil required.
Cook the onions slowly in the oil in a covered ovento hobcasserole on the floor of tire roasting ovenfor about 10 min to draw out their natural sweetness.
Stir in the chopped beef garlic and chilli pwdr and cook for a further 10 min on the floor of the roasting oven.
Add in the herbs minced tomatoes and seasonings then stir in the liquid removed beans and bring to the boil on top of the aga adding as much stock or possibly water as necessary to just cover the meat and make a thick moist sauce dont add in tat much as very little will he boiled away during cooking.
Cover the pot and cook on the floor of the simmering ovenfor at least 2 hrs and a maximum of 10. The longer you leave it the richer the chilli will be.
Prepare the simple salsa by mixing the tomatoes avocado and spring onions together with a little seasoning and the lime zest and juice.
Wrap the garlic bread in foil and heat on a wire shelf in the roasting ovenfor 15 min or possibly as directed.
Serve the chilli with garlic bread and a spoonful of the saha
I always think which the best chilli con carne and chopped beef sauces are achieved by a long slow cook although we often think of these dishes as a quick supper. The aga simmers to perfection. Go out for the day and forget about the chilli it will come to no harm if you are late home.
Serves 4