Update my dinner status, I'm making this tonight.

3 chefs marked this as Favorite

Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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MMMMM-------------------FOR THE AVOCADO SALSA------------------------ 2 Ripe avocados; peeled, -sliced, and ; cut into 1cm dice 2 Limes; juiced 1 lg Red chilli; seeded and -finely ; chopped 1 sm Green chilli; (serrano) -seeded and ; finely chopped 1 sm Red onion; finely chopped 50 ml Olive oil; (2fl oz) 1 tb Chopped fresh coriander Salt and freshly ground -black pepperMMMMM---------------------OPTIONAL GARNISHES-------------------------- Grated cheese Sour cream Chopped scallions Chopped fresh coriander To make the chilli: Heat a large frying pan over a moderate heat and saute the beef pieces in the oil until evely browned. Meanwhile in a large casserole, saut? the onion and garlic in the remaining oil, until soft and just lightly browned. Add the cumin, chilli powder, jalepenos, and the oregano, and cook for 3 minutes. Now the remaining ingredients, except for the black beans. Bring to the boil, and then lower the heat, and simmer for 1 1/2-2 hours, or until the meat is very tender and the sauce nicely reduced. Finally add the drained black beans, and cook out for another 15 minutes. To make the salsa: First scald the chopped red onion by pouring 500ml (18fl oz)of boiling water over it. Then immediately drain through a sieve. Now combine all the ingredients and allow the flavours to combine for at least 1/2 hour before using. Or try this: Take a fresh baguette or ciabatta, preferably a day old, and slice in half length wise. Toast under the grill, and place a generous piece on a warmed plate. Ladle some of the chilli onto the bread, sprinkle with grated cheese, and toast under a hot grill for a couple of minutes, until the cheese is melting and bubbling. Serve at once. Make a vegetarian chili by removing the beef, and bulking up the chilli with saut?d courgette, and/or eggplant. Tips: A chilli only gets better with a day in the fridge. The flavours get a chance to really blend together and develop. Some skinned, seeded, and diced tomato would go very nicely in the salsa. Converted by MC_Buster. Per serving: 2100 Calories (kcal); 56g Total Fat; (23% calories from fat); 98g Protein; 324g Carbohydrate; 0mg Cholesterol; 6489mg Sodium Food Exchanges: 17 Grain(Starch); 5 Lean Meat; 9 1/2 Vegetable; 1 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.