Mutton and Bean Chili
Jalapenos vary in heat, depending on
season and variety. Adjust the amount
used to suit your taste.
prep
30
minutes cook
20
minutes
IN G R ED IEN TS
1
kg lean ground mutton
2
large onions, chopped (2 cups)
6
cloves garlic, minced
2
to 4 jalapeno peppers, seeded and
finely chopped
2
tbsp chilli powder
2
tsp ground cumin or jeera
450 gm can tomato paste or the same
quantity of home-made fresh tomato
paste (not ketchup)
1.5 kg kidney beans or
rajma,
soaked, cooked
till tender, rinsed, and drained
30
gm semi-sweet chocolate, chopped
%
cup chopped fresh coriander
Corn chips
PREPARATION
1.
In a Dutch oven (or a heavy-bottomed pan
with a tight-fitting lid) brown mutton over
medium heat; drain off fat. Add onions, garlic,
and peppers; cook about 5 minutes, until
almost tender. Add chilli powder and jeera;
cook for 1 minute, until fragrant. Add tomato
sauce and 2 cups water; bring to boiling.
Reduce heat to medium-low. Simmer, cover
for 10 minutes.
2.
Mash
l/3
of the
rajma.
Stir all
rajma
into
chilli. Return to simmer; cook for about 5
minutes. Remove from heat. Stir in chocolate
until melted. Stir in
l/2
tsp salt and the
coriander. Top with com chips.
Makes 8 servings.
Each Serving
389 cal, 22 gm fat, 85 mg chol,
370 mg sodium, 20 gm carb,
6
gm fibre,
28 gm pro.
Two Tomato Stew Chili
Dried tomatoes add a rich tomato-y taste. A
little of the oil from the tomatoes is used
to brown the mutton for another layer
of flavour.
prep
30 minutes
cook
1 hour
IN G R ED IEN TS
250 gm oil-packed dried tomatoes
1
kg mutton, boneless, cut in 1-inch cubes
3
cups chopped onions
6
cloves garlic, minced
2
red sweet peppers, chopped
2
green sweet peppers, chopped
2
medium carrots, coarsely chopped
Yz
cup raisins
4
tsp ground cumin or jeera
V
2
to 1 tsp crushed red pepper
150 gm diced green chillies (use the large
TO BEAN OR NOT TO BEAN?
What goes in the pot can elicit strong opinions
from chili lovers, especially when it comes to beans.
Kidney beans
(rajm a)
and pinto beans
(chitkabra
rajm a)
are the darlings of the chilli world, but black
beans (Kashmiri
rajm a),
white beans (white
lobhiya),
or soya bean up the hearty quotient.
SPICE IT UP
W hen it comes to seasoning chili, there’s the
traditional option: regular and hot chilli powder,
or a mix of other herbs and spices. Another w ay to
bring smoky spice is to use whole dried peppers
that have been rehydrated and pureed.
green, mild
achaati
Indian variety. Dice
and soak in 3 tbsp of synthetic white
vinegar to which 1 tsp of salt has
been added)
100 gm can crushed tomatoes or the same
amount of fresh tomatoes that have
peeled and roughly chopped
240 gm smoked mozzarella, shredded
Sliced dried tomatoes (optional)
Toasted baguette slices (optional)
PREPARATION
1. Drain tomatoes, reserving 2 tbsp oil. Chop
tomatoes; set aside. In a Dutch oven (or a
heavy-bottomed pan with a tight-fitting lid),
heat the reserved oil over medium-high. Add
mutton; brown half at a time.
2. Return all meat to pan. Add onions, garlic,
sweet peppers, and carrots; cook for
2 minutes. Stir in chopped dried tomatoes,
raisins, jeera, and cmshed red pepper; cook
for 2 minutes. Stir in green chillies; cook for
1 minute. Add crushed tomatoes and 2 cups
water; bring to boiling. Reduce heat to
medium. Simmer, covered, 1 to 1
%
hours,
stirring occasionally, until mutton is tender.
Remove from heat. Add % tsp each salt and
pepper. Top with mozzarella and sliced dried
tomatoes. Serve wdth baguette slices.
Makes 8 servings.
Each Serving
429 cal, 18 gm fat, 82 mg chol,
676 mg sodium, 36 gm carb, 7gm fibre,
34 gm pro.
Texas Red Chili
Meat lovers will get their fix with this
chili speciality made with mutton and
bacon. And in traditional Texas fashion-
no beans allowed.
prep
40 minutes
cook
30 minutes
IN G R ED IEN TS
5
dried chillies (use one spicy small one
and 4 dried
Kashmiri
ones)
450 gm lean ground mutton
6
slices thick-cut smoked bacon, cut in
J/hinch pieces (240 gm)
3
large sweet onions, chopped
BETTER HOMES AND GARDENS |
JANUARY 2012
1 4 7
