LUXURY CHILI
Portions : 6 - Preparation time : 10 minutes - Cooking time : about 1 hour
Ingredients
- 1 kg (2.2 lbs) ground beef or lamb
- 120 ml (8 tablespoons) olive oil
- 1 large Spanish onion, chopped
- 3 garlic cloves, chopped
- 15 ml (1 tbsp.) cumin powder
- 15 ml (1 tbsp.) chili powder
- 15 ml (1 tbsp.) coriander powder
- 2 jalapenos, gutted and chopped
- 750 ml (3 cups) diced tomatoes
- 500 ml (2 cups) kidney beans, rinsed
- 1 red bell pepper, small dice
- 60 ml (4 tablespoons) sugar
- 125 ml (1/2 cup) beef broth
- 1 cup corn
- 1 eggplant, sliced
- 90 ml (6 tbsp) sour cream
- 1 mango, cubed
- 1 lime, juice removed
- ½ bunch fresh cilantro, leaves removed and chopped
- ½ punnet cherry tomatoes, halved
- Tabasco to taste
- Salt and pepper to taste
Preparation
- In a saucepan over high heat, brown the meat in 60 ml (4 tbsp.) olive oil. Set aside.
- In the same pan, brown the onion in 30 ml (2 tbsp.) olive oil, then add the garlic, cumin, chili and coriander. Sauté for a few minutes.
- Add the meat, jalapenos, diced tomatoes, kidney beans, red bell pepper, sugar and beef broth.
- Simmer for 40 minutes over medium heat, stirring occasionally.
- Add the corn and cook for a further 10 minutes.
- Meanwhile, brown the eggplant slices in a frying pan over high heat. Season with salt and pepper and stir.
- Check the chili seasoning and add Tabasco to taste. Add the eggplant slices to the chili. The chili is now ready.
- In a bowl, mix 30 ml (2 tbsp.) olive oil, mango, lime juice, coriander and cherry tomatoes. Season to taste.
- Just before serving, spread the prepared chili on each plate, top with 15 ml (1 tbsp.) sour cream and garnish with the mango salsa.
