Chilli
I would like to wish you all a very happy 2005. After being in America for the last six weeks and a long absence from the web, I’m very pleased to be home and can’t wait to share all the new recipes that I’ve tried and tested. Lets get cooking! Whether you’re a busy cook, or a hostess with a crowd on hand, this American southwestern stew is the answer. The stew is served in big soup mugs and is eaten with a spoon. Serve it with corn bread (see the mealie bread recipe in the index) and pass bowls of grated cheese, sour cream, black olives, guacamole and jalapeno chillies to liven up the feast. And of course serve ice-cold Mexican beer.
Method
- Heat the olive oil in a large saucepan. Add the onion and cook for 6 minutes until soft and translucent. Add the meat and cook over medium-high heat, stirring often, until well browned. Spoon out as much fat as possible.
- Turn the heat to low and stir in the garlic, cumin, chillie powder, salt and black pepper. Add the tomatoes, tomato paste, mustard and beef stock. Simmer for 20 minutes.
- Drain and rinse the kidney beans. Stir well and simmer for 20 minutes. Taste and correct seasoning. Add the dill and parsley just before serving.