This chilli recipe is from Delia Smith’s ” Winter Collection” 1995.Many of her recipes can of course now be found elsewhere on line but when Sue’s Recipe Server ( the predecessor to this site) was set up originally this was not the case. We were one of the very first British recipe websites back in 1995!
Ingredients
- 1 lb braising steak cut in very small pieces
- 8 oz dried black beans
- 30 g fresh coriander leaves
- 2 tbsps olive oil
- 2 medium onions coursely chopped
- 1 garlic clove,crushed
- 2 fresh hot green chillies deseeded and finely chopped
- 1 rounded tbsps plain flour
- 2 400 ml tins chopped tomatoes
- 1 large red pepper
- 1/2 lime juiced
SALSA
- 2 large firm tomatoes skinned,deseeded and finely chopped
- 1 ripe avocado cut in small dice
- 1/2 red onion finely chopped
- 1/2 lime juiced
- fresh coriander leaves chopped
- few drops tabasco
- salt & freshly ground black pepper to season
- 4 tbsps creme fraiche to serve
Servings:
Instructions
- Place the beans in a large saucepan. Cover with cold water and bring to a rolling boil. Boil for 10 mina, then turn off the heat and leave to soak for at least 2 hours.
- Prehat the oven to 150 C Gas 2. Chop the coriander stalks finely, reserving the leaves.
- Heat 1 tbsp oil in a large casserole and cook the onions, garlic, coriander stalks and chillies over a gentle heat for about 5 minutes. Transfer to a plate.
- Turn up the heat and add the remaining oil. Add the beef and brown well, stirring. Return the onion mix to the pot and sprinkle in the flour. Stir again.
- Drain and rinse the beans and add to the pan with the tomatoes. Bring to a simmer on the hob then put into the oven for 1 1/2 hours.
- Towards the end of the cooking time deseed the red pepper and chop into quite small pieces.Add to the casserole after 1 1/2 hours cooking and cook for 30 mins more.
- Make the salsa.Combine 1/2 of the chopped coriander leaves with the tomato, avocado and onion. Add seasoning, lime juice and tabasco.
- Before serving season the chilli and stir in the remaining coriander leaves and juice of half a lime.
- Serve with brown basmati rice, with a spoonful of creme fraiche and a little salsa over each portion.
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