Mexican Chilli is a spicy New Mexican cuisine stew or sauce usually made from chunks of meat that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chilis.
Prep: 15 mins
Cook: 30 mins
Serves: 3
Ingredients
Meat Sauce:
- 200g Minced/ground beef
- 50g Canned blackbeans/dried (soaked overnight)
- 1 medium Onion, roughly chopped
- 5 cloves garlic, roughly chopped
- 1/2 carrot, diced
- 1 Jalapeno/green chilli, finely diced
- 1/2 small canned tomato puree (100g)
- 1 Bayleaf
- 1 stick Cinnamon
- 1.5 cups water
- 3 tsp Coriander, chopped finely
- 2 tsp Cayenne/Red Chilli powder
- 2 tsp Cumin powder
- 1tsp Turmeric powder-3tsp Coriander powder
- Salt & Sugar to taste
#HHWT Tip: Mix up with other veggies eg aubergines, celery, mushrooms or zucchini for a heartier meal!
Garnish:
- Coriander & Spring Onion
- 1 Lime, quartered wedges
- 1/2 Tomato, finely diced
- 1/2 Avocado, diced
- Cheese (Mozzarella, Cheddar/Mexican Cheese would do the trick)
Steps:
- Heat oil in pot over medium-low heat
- Add the chopped ingredients(except the coriander), cinnamon & bayleaf, sauteed till the onions becomes translucent (this is when you introduce those added veggies).
- Add spices,tomato puree, beef,letting it cook off for a good 5 mins, before adding black beans,water. Season to taste and leave it to stew on a low simmer, stir occasionally.
- It's ready when the beans are tender but still has a bite to it (20 mins), add water when needed and adjust seasoning & spices too.
- Turn off the stove & sprinkle the chopped coriander, let it cook with the remaining heat and do a final stir.
- Transfer to serving bowls, garnish with chopped/torn up herbs, 1 lime wedge each, sprinkles of tomato & avocado chunks and of course, a generous amount of cheese!
- You may now stuff your face?
#HHWT Tip: This recipe is even better when left overnight! Store in fridge and whack up the stove the next morning, serve and you’re good to go!
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