Hot Beef Chilli, with Yoghurt and Rice

 

A hot beef chilli, with five finger chillies, plus a level dessert spoonful of chilli powder, one julienned onion, a whole yellow pepper (diced), and a tin of Napolina chopped tomatoes. 

The beef was just 5 per cent fat, which is great in itself, but it makes it more problematic to cook. So I drizzled the flat pan in some sunflower oil before adding the beef. Cooked at a high heat for ten minutes, stirring frequently, then the heat was turned down low. Cooked under glass for half an hour, stirring occasionally. 

Then I added the julienned onion and the diced yellow pepper. Allowed to cook for another twenty-five minutes. Then I added boiling water, the diced garlic, the beef stock, and the chopped tomatoes. Allowed to cook for another 45 minutes.

I cooked black Thai rice for half an hour, adding ground cinnamon. Plus basmati rice for fifteen minutes in Pilau Rice seasoning.. When both rice components were ready, the black rice was drained and rinsed in boiling water, then added to the basmati rice. Served together with a Greek style yoghurt, dressed with a pinch of coriander leaf. Delicious! 

Beef Chilli, with Grated Cheese

A beef chilli, with red kidney beans, onions, tomatoes,garlic, and beef stock,  served with grated Galloway cheese. That works really well. Galloway cheese is slightly more mild than the standard Cheddar cheese, but either will do for this dish.

Served with a crunchy side salad of lettuce and other vegetables. Dressed with dried coriander leaf. Plus a lot of freshly ground black pepper.  Delicious!

Beef Chilli with Roast Potatoes

An unusual combination of components, but it works quite well. How to do good roast potatoes is detailed here.

The ground beef was browned for half an hour, initially at a high heat, and then at a low heat. The beef was 5% fat, so I added a little olive oil to the pan.

Then I added water, chopped tomato, julienned red onion, diced carrot, some haricot beans, red kidney beans (soaked overnight), beef stock, dried coriander, and three red chillies. Simmered for two hours until tender. Delicious!

Beef Chilli, with Mushrooms, Red Kidney Beans, and Plain Yoghurt

Diced Scotch beef, leek, carrot, chestnut mushrooms, red kidney beans, tomato puree, crushed garlic, paprika, red chilli powder, and beef stock. Plus some oregano, and basil.

The beef was browned for twenty minutes at a medium heat in some sunflower oil.

Allow to stand for a bit while the vegetables are prepared. Cook in boiling water for about two hours at a low heat, under glass, until the beef is tender. Serve with two or three spoonfuls of yoghurt.

Beef Chilli with Pan-fried Tortilla, Greek Yoghurt, and Coriander

Some bargain 5% fat ground beef from Sainsbury's prompted me to make a beef chilli. With red
onion, four deseeded green chillies, chopped carrot, diced red pepper, a tin of red kidney beans, shredded fresh coriander, garlic, beef and vegetable stock, tomato puree.

First brown the beef at a medium heat for 20 minutes. Since the fat content is so low, it needs a little oil for this. Lean meat is often a curse, since the fat content is an important component in the cooking process. So beef with most of the fat trimmed away isn't a boon to the cook.

Once the beef is browned (stir frequently), add boiling water. Add the chopped red onion, the red pepper, the kidney beans, and the carrot. Simmer at a low heat under glass for 45 minutes to an hour.

Add the tomato puree (about a third of a standard tube), the chopped green chillies, the garlic, the beef and vegetable stock, and a handful of shredded coriander, which should be stirred through the salsa. Cook for at least another half an hour at a low heat.

The Garlic and herb tortilla should be soaked under the cold water tap on both sides until soft, and then pan-fried in sunflower oil at a medium heat for three minutes on each side, until it begins to brown.

Lay the tortilla on the plate, and smear three dessert spoonfuls of yoghurt on the upper surface. Add the desired amount of the beef chilli on top, slighty to one side. The tortilla will soften again in about a minute, after which it can be folded over.

Serve with extra Greek yoghurt, and some more shredded coriander. Delicious!