Name of Recipe:Chunky Beef Chilli
Number of People: Can someone please let me know and I'll update this bit?
Ingredients:5 cloves garlic (that's a good start
)
1 onion, peeled and quartered
50g olive oil
1 tsp ground cumin
1 tbsp roasted paprika
2 tbsp tumeric
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp chilli flakes (or to taste)
Sea salt to taste
50g tomato paste
400g tin whole tomatoes
1 tbsp brown sugar
600-750g rump steak cut into 2-3cm cubes (do not substitute a cheaper cut of meat)
400g tin red kidney beans (drained)
Fresh coriander to garnish
4-5 chopped roma tomatoes to garnish
Creamed Lemon Fetta to garnish (see below for recipe)
Preparation:Place garlic and onion into a TM bowl and chop for 5-10 seconds on speed 7.
Add oil and dry spices and saute for 3 mintues on 100C on speed 1.
Add salt, tomato paste, tomatoes, sugar and beef. Cook for 15 minutes at 100C on Reverse + speed 1. Add kidney beans and heat through for 2 minutes at 100C on Reverse + Speed 1.
Serve with steamed rice, fresh coriander leaves and chopped tomatoes and creamed lemon feta.
Add fresh chilli slices to taste if desired.
(the picutre also looks like it has chives and fresh grated cheese (maybe cheddar or similar???) on top too)
Name of Recipe:Creamed Lemon Feta
A delicious accompaniment to this recipe is Creamed Lemon Feta. Place the rind of 1 lemon into TM bowl and mill for 20 seconds on speed 8.
Add 150g European style feta and blend for 15 seconds on speed 8. Insert butterfly attachment and gently turn up to speed 4. Slowly add the squeezed juice of 1/2 the lemon and enough extra virgin olive oil to make a thick and creamy dressing. Place in fridge until ready to serve (it should resemble the texture of sour cream).
Roasting Your Own Dry SpicesWhole spices can be dry roased in the Thermomix by being placed into the TM bowl and cooked at 100C for 6-8 minutes on Reverse + Speed 1. Then mill for 30 seconds on speed 9 to produce your own freshly ground spices. You will be amazed how much fresher and more intense your recipe flavours will be when you roast your own!
members' commentsJulieO - I altered a couple of things to suit our tastes, namely reducing the amount of a couple of the spices, eg, used: 2 tsp paprika and 1/8 tsp of chilli flakes. The rest I didn't change.
I firstly fried off the chopped onion and garlic in a frypan, then added the spices until aromatic, then added the tomato paste and stirred for about one minute. Scraped it all into the TM bowl and carried on with the recipe.
My meat was in nice big cubes like stated in the recipe and when I checked after 15 mins cooking time, the meat was perfectly cooked, not dried out at all and didn't need any more cooking.
I also made the lemon feta using Greek style feta and it was wonderful. I would however only make half quantity next time as we only wanted a good dollop on top and the recipe made about 3/4 cup.
We got 3 1/2 serves of curry out of this recipe. They weren't huge serves, but enough especially if served with Naan bread.
Really enjoyed this meal and will definitely make again. It had a nice kick without being too hot.
Chelsea - it was very tasty. The lemon feta was quite unusual but complimented the dish nicely. It was a very easy dish to make (despite the long ingredient list) and will go on our list to make again. Another beef dish on the list is always handy.
CC - I wished I read the reviews before cooking. It was a little tough, so I should have reduced the cooking heat. The plus side was DH and DS loved it. I didn't make the Creamed Lemon Feta.
cookie - I have made this before but last night we had it with the Creamed Lemon Feta. It was amazing. The feta really lifts the beef to another level of taste.
Gert - Of course I doubled the chili and it is absolutely delicious.
Caroline J - Is the taste kid friendly? My girls love chilli, but it's the only thing I make with a spice mix Roll Eyes and would love a TMX replacement. Also, could you substitute beef mince in this?
Zan - Caroline, I substitute all different meats in anything. Mince would work similar to the beef but on the lower cooking times.
As for kid friendly depends on their chili liking. I'd make this as per the recipe for mine or slightly less on the cayenne (depending on what kids I was aiming at) but just adjust the cayenne and chili powder to the level you'd normally use for your kids/family.
(not made it but I'd say it's a medium - in my terms - in hotness from reading the ingredients)
Tenina - The lemon feta âctually replaces the sour cream you would normally use with a chilli con carne. The selection of meat is critical, which is why there are varied results in toughness or tenderness of meat.
KerrynN - I added carrot, zucchini and red pepper (chopped on sp 4 for 10 secs at the start and set aside, then added back in with the beef). Also used less turmeric because I had run out. I was a bit worried that it would be too spicy, and it certainly *smelt* spicy but we have just had our half for dinner and it was really nice. The sugar gave it a subtle sweetness and I could have given it to the kids with a bit of sour cream mixed in.
Didn't do the creamed lemon feta. I got the recipe from the Meat on the Menu cookbook. Will certainly make it again, especially as it is another beef meal that doesn't use mince.
CP - Yummy, made this last night and seeing as it got the thumbs up from everyone, will make it again soon - especially with winter coming up.
Shazzy - the whole family loved it - so much so I will make it again this week. The creamy feta really adds to the dish.
