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The Cook's Toolkit

The Cook's Toolkit
The Cook's Toolkit by Clever Pumpkin.

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Thursday, June 4, 2015

Recipe: Friday Night Chilli with Lime Guacamole


Friday Night Chilli with lime guacamole, sour cream, and tasty cheese

The good folk of Mexico, as in most peasant cuisines, know how to coax every ounce of flavour from the most modest, cheapest ingredients.  Chiles are toasted; tomatoes are roasted; as are nuts, fruit and spices.  Most of what we know as Mexican cooking in this country is actually Tex-Mex; an Americanised version of the real thing.  Genuine Mexican food is to die for, but it’s also incredibly labour intensive.   The reason Mexican people have so many kids is because it takes half a dozen people to get dinner on the table every day.  I’ve spent three days in the kitchen just making one sauce (on one occasion, only to have to pour the lot down the sink because I toasted the chiles a little too long and made the sauce bitter.)  This express chilli tries to be true to the real thing by including just a couple of ingredients which have been slow-cooked to bring out their flavour, without being too labour intensive or calling for exotic ingredients.

You might be sceptical about the amount of onion that goes into this, but once caramelised, the onion mass will reduce by ½ or more, depending how long you give them (allow half an hour or more).  Caramelising the onion in this way adds beautiful depth to the colour of the chilli and also sweetly balances the smokiness of the spices, along with the roasted garlic.    If you’re not comfortable with the amount of onion or don’t have enough time to caramelise it, halve the amount and just cook it gently for around 20mins, until the edges start to brown.  That will still add sweetness and balance the flavours.

Don’t be alarmed when you add the stock and find the consistency of the chilli too liquid; by the end of cooking it will have reduced to a sumptuous texture.

Ingredients

Chilli
2 garlic cloves, roasted,
2 red onions, roughly chopped (around 350 g)
1 red capsicum, chopped (around 125 g)
½ cup adzuki beans (note: adzuki beans do not require pre-soaking)
1 litre beef stock
1kg minced beef
2 teaspoons chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon smoky paprika
2 teaspoons dried oregano
2 cans crushed or chopped tomatoes (my current favourite is Mutti Polpa, which are pulped Italian tomatoes available in a two-can pack from Coles Supermarket, at least in my area.  Any canned tomatoes will do, but if you get a chance to try these, please do.  Rich and vibrantly red, they’re the closest thing to fresh tomatoes.)

Guacamole
1 ripe avocado
Lime juice to taste

To serve
Light sour cream
Corn or tortilla chips
Grated tasty or Black Jack cheese


  1. Roast unpeeled garlic gloves over a warm heat in a dry frying pan or in a moderate oven until yielding when pressed; around 10 to 15 mins.  (Note: if roasting in the oven, prick garlic with a fork if you would like to escape the joy of cleaning exploded garlic from the oven.)  Set aside until cool enough to handle.
  2. Heat a little olive oil in a pan over low heat, add onions and cook gently until reduced and deeply coloured – around 30 mins or a little longer.
  3. While the onion is caramelising, slip the skins from the garlic and squash with the flat of the knife, then chop roughly and set aside.
  4. Remove onions to a plate or use another pan/pot to heat a little more olive oil then fry minced beef quickly until nicely browned.
  5. Add the cumin, chilli, coriander, paprika, oregano and garlic and stir through for about a minute, when the spices should be aromatic.  Toss in the chopped red capsicum and the rinsed adzuki beans, as well as the canned tomatoes.  Add the beef stock (I like to rinse the tomato cans with a little beef stock first to get the most out of them.)  The chilli will be very liquid at this stage – don’t worry.  Simmer gently, partially covered, for around 1¼ to 1½ hours until the chilli is a nice consistency and the beans are tender.
  6. A note on seasoning: please be careful about adding salt until the chilli is fully reduced, otherwise it may end up too salty, particularly if using bought stock.
  7. Guacamole: Add strained lime juice to mashed avocado to taste.
  8. Serve with light sour cream, cheese and corn chips or tortilla crisps.

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