Shanna's Black Bean Chili Avocado Salsa
FOR THE CHILI
1 kg Beef steak, chopped into dice approx. 2cm x 2cm (2lb)
2 x Onions, finely chopped
1 tbl Chopped garlic
1 x 400 gram tin plum tomatoes, drained and roughly chopped (14oz)
1 x 400 gram tin black beans, drained (14oz)
150 ml Water, (5fl oz)
3 x Jalepeno chilis, stemmed, seeded, and chopped
4 tbl Chili powder
2 tbl Cumin powder
1 tbl Oregano, dried or fresh
1 tbl Salt
4 tbl Light olive oil
FOR THE AVOCADO SALSA
2 x Ripe avocados, peeled, sliced, and cut into 1cm dice
2 x Limes, juiced
1 lrg 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 tbl Chopped fresh coriander
Salt and freshly ground black pepper
OPTIONAL GARNISHES
Grated cheese
Sour cream
Chopped scallions
Chopped fresh coriander
Method :
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, saute 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
sauted 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.