tansis
New Member
Though still many of the natives are in shock at the news, summer has finally arrived in merry old england. Now that the season of burnt offerings from bar-b-cue is upon us I thought I would share my favourite recipe to spice things up.
Three Alarm Chilli ...serves eight , but only the brave.
3 tbsp Olive oil
2lb Sirloin, top or bottom cut into half inch chunks
1lb Minced steak
8oz Chorizo sausage
5 Garlic cloves
1lb Onions, diced
4oz Celery , diced
2-3 Jalepeno chillies
10oz Green peppers
2tbsp Masa harina or plain flour
2tbsp Ancho chilli powder
1tsp Cayenne pepper
2tsp Cumin
1/2tsp Oregano
2 Bay leaves
1-2 lbs Tomatoes, (canned / stewed)
16floz Beef stock
1lb Pinto or Black beans , cooked or canned
1tsp Salt
1/2tsp Black paper
Meat Rub:
4 tbsp Paprika
3 tbsp Salt
2 tbsp Garlic powder
2 tbsp Oregano
1 tbsp Cayenne pepper
2 tsp Sugar
Combine all the ingrediants for the meat rub and put to one side.
Pat the sirloin dry with kitchen roll then then sprinkle with the meat rub.
Brown on high heat being carefull not to overload the pan , you want it to fry not stew,
remove when done and set aside.
Add the mince and brown , again remove when done. Then add the sausage breaking it up as it browns, then remove.
Wipe out the pan. Heat some olive oil and saute the vegetables, chilli and peppers until tender.
Stir in the flour and spices and bring to the boil for 3-5 minutes how much you reduce it is a matter of taste.
In with the tomatoes and meat and continue to simmer for about 30 minutes until the meat is tender, add the beans and keep simmering for another 20 minutes until the flavours blend. Serve with red onion , chedder cheese and soured cream.
Mexican beer with a slice of lime goes well with it as do my infamous homemade pot noodle toasties, and for those with a delicate constitution ..popping a toilet roll into the fridge and calling in sick whilst you can still reach the phone is advised.
Best prepared in a cauldron , cowboy style over an open fire scented with cow chips.
Handy tip , don't use an aluminium saucepan the staining is nightmare to clean off.
Three Alarm Chilli ...serves eight , but only the brave.
3 tbsp Olive oil
2lb Sirloin, top or bottom cut into half inch chunks
1lb Minced steak
8oz Chorizo sausage
5 Garlic cloves
1lb Onions, diced
4oz Celery , diced
2-3 Jalepeno chillies
10oz Green peppers
2tbsp Masa harina or plain flour
2tbsp Ancho chilli powder
1tsp Cayenne pepper
2tsp Cumin
1/2tsp Oregano
2 Bay leaves
1-2 lbs Tomatoes, (canned / stewed)
16floz Beef stock
1lb Pinto or Black beans , cooked or canned
1tsp Salt
1/2tsp Black paper
Meat Rub:
4 tbsp Paprika
3 tbsp Salt
2 tbsp Garlic powder
2 tbsp Oregano
1 tbsp Cayenne pepper
2 tsp Sugar
Combine all the ingrediants for the meat rub and put to one side.
Pat the sirloin dry with kitchen roll then then sprinkle with the meat rub.
Brown on high heat being carefull not to overload the pan , you want it to fry not stew,
remove when done and set aside.
Add the mince and brown , again remove when done. Then add the sausage breaking it up as it browns, then remove.
Wipe out the pan. Heat some olive oil and saute the vegetables, chilli and peppers until tender.
Stir in the flour and spices and bring to the boil for 3-5 minutes how much you reduce it is a matter of taste.
In with the tomatoes and meat and continue to simmer for about 30 minutes until the meat is tender, add the beans and keep simmering for another 20 minutes until the flavours blend. Serve with red onion , chedder cheese and soured cream.
Mexican beer with a slice of lime goes well with it as do my infamous homemade pot noodle toasties, and for those with a delicate constitution ..popping a toilet roll into the fridge and calling in sick whilst you can still reach the phone is advised.
Best prepared in a cauldron , cowboy style over an open fire scented with cow chips.
Handy tip , don't use an aluminium saucepan the staining is nightmare to clean off.
