Wednesday, 22 February 2012

Chilli with Cornbread



Just when I thought 'tis nice to do a bit of gardening, it started to rain....
What am I to do now? Update my blog?!...

Anyways, this is what we had for dinner last night - my very own chilli recipe that won second placing in the chilli competition recently.


 
 
Muna's Eastern Spice Chilli

1 tbsp vegetable oil, to fry
500g mince beef
3 banana shallots, thinly sliced
1 large sweet onion, chopped
2 cloves of garlic, finely minced

2 dried chipotle chillies
1 dried ancho chillies
2 small dried cayenne peppers

1 tsp smoked sweet paprika powder
1 tsp ground cumin seeds, toasted
1 tsp ground coriander, toasted
1 tsp dried marjoram
1 tsp dried thyme
1 tsp ground white pepper

400g chopped stewed tomatoes
250ml cold-pressed unsweetened apple juice
250ml unsalted vegetable stock
10g unsweetened dark chocolate (76% cocoa content)
250g cooked kidney beans
1 tbsp dark brown muscovado sugar
salt, to taste


chillies.jpg



Cut the stalks off the dried chillies and take out the seeds and steep them in 100ml of boiling water.  When softened, blend them to a fine paste in a food processor. Stir in the rest of the spices.

 Heat the oil in a large, heavy-bottomed pan on a high heat, then brown the mince in batches, stirring regularly: don't crowd the pan, or it will steam rather than brown. Set aside.

Using the same pan, add in sliced shallots and saute over medium heat until lightly brown. Add the onions and stir-fry briefly, until slightly translucent.

Turn the heat down and add the garlic. Stir and cook until the onion has completely softened, then add the mince, dried chilli paste and spices, chopped tomatoes, apple juice, vegetable stock and a generous pinch of salt and simmer, covered, for 2 hours.

Add the chocolate to the pan along with the sugar and simmer, partially covered, for another half hour, adding a little water if it seems dry, or you prefer a saucier chilli.

Add the beans 10 minutes before the end of cooking, taste, and adjust the seasoning and spicing if necessary.

If possible, leave overnight and reheat to serve.



 Cornbread

75g butter, softened
1/2 cup sugar
2 medium eggs
3/4 cup milk
1 cup flour
1/2 cup cornmeal
2 tsp baking powder
salt

In a mixing bowl, cream butter and sugar. 
Combine the eggs and milk. 
Combine flour, cornmeal, baking powder and salt; 
add to creamed mixture alternately with egg mixture.  
Pour into a greased baking pan. 
Bake at 180C for 20 minutes.  
Cut into squares; serve warm. 







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