Tuesday, 15 January 2013
Steak and 2 Bean Chilli with Avocado salsa
Well, back to work, Christmas festivities are over and both Jane and I are running demonstration courses. We have a few spaces left in Bromley and Southend. Both on a Monday morning so if anyone is interested get in touch. The classes run for 2 hours and in that time we prepare 3 courses for you to taste. The mornings are informal and good fun and a great way to get a new set of recipes.
So on to the recipe. It is this time of year that we want a bit of a winter warmer ! This chilli is made with braising steak that is cut into small pieces and then cooked with two different types of beans. The avocado salsa is worth mentioning because it would go with lots of other dishes, even a simple piece of grilled fish could be topped with it. Give it a go , makes a change from mince !
Steak and 2 Bean Chilli
1 tbsp sunflower oil
1 large or 2 small onions, chopped
1 clove garlic, crushed
1 red pepper, chopped
4 slices Braising steak, cut into 1 cm cubes
1-2 tsp hot chilli powder
1 tsp paprika
1 tsp ground cumin
2 x 400g cans chopped tomatoes
1 beef stock cube
1 tsp sugar
2 tbsp tomato puree
1x 410g can kidney beans, rinsed
1 x 410g can barlotti beans, rinsed
142ml carton soured cream
Juice and rind of ½ lime
1 ripe avocado, peeled and chopped
Small pack fresh coriander, chopped
1. Heat the oil in a large pan and fry the onion for 2-3 minutes. Tip in the garlic, red pepper, chilli, paprika and cumin and cook for a further 3-4 minutes to bring out the aroma of the spices. Add the beef and brown all over.
2. Crumble your stock cube into 150ml(¼ pint) boiling water and add to the pan with the tomatoes, sugar, tomato puree and a good shake of salt and pepper. Simmer gently until thick and beef tender.
3. Drain the beans and rinse in a sieve, add to the chilli and bubble for about 10 minutes, Add a little more water to the pan if it is reducing too much. Taste and season again if required. Serve with boiled rice and the salsa on the side.
4. For the salsa just combine all the ingredients in a bowl and season to taste.
To get ahead: the chilli can be made up to three days ahead and stored in the fridge in an airtight container.
To freeze: the chilli can be frozen for up to 1 month but will lose a little of its hotness on defrosting. Add a little chilli powder when reheating if required
NB The salsa can only be made about 1-2 hours before serving