Sunday, February 3, 2008

What Would Aussies Know About Chilli

Robert is fascinated with Chilli Cookoffs. He's entered a couple but has one thing working against his success; What would an Aussie know about Chilli?! This small problem, however, does not deter him from constantly experimenting. And yes, he is particular about the level of spiciness. So here goes, in honor of the Super Bowl.

2 lb top round steak, (I prefer to very finely chop the steak, rather than buy ground)
2 tablespoons Olive Oil
3 large onions, fine dice
6 garlic cloves
2 dried Anaheim chiles
2 Poblano chiles
2 tablespoons Cumin
1/2 teaspoon Cayenne Pepper
2 tablespoons Coriander
1 teaspoon Oregano
1 teaspoon Basil
2 bay leaves
2 cans of diced tomatoes and green chilies (I recommend Rotel)
Sea salt
1 cans butter beans
1 can corn niblets
Tobasco Sauce, to taste
1 large Red Pepper, julienned

For Serving: large soft tortillas, shredded lettuce, chopped tomato and red onion, grated cheese (Mex mix), chopped cilantro, sour cream, sliced avacado.

1. Place dried chiles in a sauspan, cover with water and bring to boil. Let soak for 15 minutes till softened.

2. In a large cast iron dutch oven, saute Onions in Olive Oil. Add finely chopped beef, cook until browned.

3. Remove chile stems and seeds, puree chiles in a blender using water used for soaking. Add to meat mixure along with canned tomatoes, dried herbs and spices. Add salt to taste. Add additional water if needed. Simmer on low heat for 1 hour.

4. Add Tabasco and adjust seasonings to taste. Add drained, canned beans, corn and red pepper. Cook for 5 minutes. Serve wrapped in large soft tortilla (warmed in microwave for 10 seconds) with your choice of lettuce, avacado, tomato, red onion, cheese, cilantro and sour cream. Pyromaniacs can liven it up with extra Tabasco.