food
everyday special
2
green sweet peppers, chopped
2
green chillies, finely chopped
8
cloves garlic, minced
2
tbsp chilli powder
2
tsp ground cumin or jeera
100 gm can diced tomatoes or the same
amount of fresh tomatoes that have been
peeled and roughly chopped
1
tbsp lime juice or cider vinegar
Cheddar cheese wedges (optional)
PREPARATION
1. In a large frying pan over medium heat,
cook red chillies for 3 to 4 minutes turning
occasionally, until toasted. Cool; remove
and discard stems and seeds. Transfer to
bowl; cover with boiling water. Let it stand
for 20 minutes. Drain, reserving
l/3
cup
soaking liquid. In a blender, purée chillies
and liquid; set aside.
2. In a 5- to- 6-litre Dutch oven (or a
heavy-bottomed pan with a tight-fitting lid)
over medium-high heat cook mutton about
8 minutes, until beginning to brown. Drain
fat; transfer mutton to a bowl.
3. In the same pan, cook bacon for 5 to
6 minutes, stirring occasionally, until
browned. Stir in onions, green sweet peppers,
and garlic. Cook for 7 minutes, stirring
occasionally. Add puréed chillies; cook and
stir 3 minutes. Add chilli powder and jeera;
cook and stir for 1 minute. Add reserved
mutton, tomatoes, and 1 cup water. Bring to
boiling; reduce heat to medium-low. Simmer,
covered, for 30 minutes.
4.
Remove from heat; stir in lime juice and
!4 tsp salt. Top with cheese.
Makes 8 servings.
Each Serving
573 cal, 27gm fat, 77 mg chol,
961 mg sodium, 55 gm curb, 13 gm fibre,
36 gin pro.
Hominy and
Chorizo Chili
If you can only find hard chorizo, skip the
first step and sauté it with the vegetables.
If you don’t find chorizo, use any spicy
sausage. Goan sausages are an excellent
substitute if you don’t find any other sort
of spicy sausage.
prep
45 minutes
cook
10 minutes
IN G R ED IEN TS
750 gm fresh or 450 gm hard (cured)
chorizo sausage links
1
tbsp olive oil
3
large onions, chopped
6
cloves garlic, minced
3
medium carrots, chopped
1
large green sweet pepper, chopped
1
tsp fresh thyme
1
tbsp chilli powder
V
2
tsp smoked paprika
450 gm cans hominy, rinsed and drained or
an equal amount of cooked corn kernels
450 ml low-salt chicken broth either made
fresh from low-salt chicken cubes
2
tbsp tomato paste
1
pint cherry tomatoes, halved
Snipped fresh oregano
PREPARATION
1. In a 12-inch frying pan over medium-high
heat, bring sausage and
VA
cup water to
boiling. Cook, covered, for 15 minutes,
turning occasionally. Uncover; cook, turning
to brown, for 8 to 10 minutes. Cool for
5 minutes. Diagonally cut in l/2-inch slices.
2. In a large Dutch oven (or a heavy-bottomed
pan with a tight-fitting lid) heat oil over
medium-high. Cook onions, garlic, carrots,
sweet pepper, and thyme for 7 to 8 minutes,
until tender. Stir in chilli powder and paprika;
cook for 30 seconds. Add sausage; cook for
1 minute. Add hominy or its substitute, broth,
and tomato paste; bring to boiling. Reduce
heat; simmer, covered, for 10 minutes, stirring
occasionally. Add tomatoes; cook for
2 minutes. Sprinkle oregano.
Makes 8 servings.
Each Serving 576
cal, 36 gm fat, 75 mg chol,
1,455 mg sodium, 37 gm carb, 7 gm fibre,
25 gmpro.
Game Day Chili
The Chili Seasoning Puree used for this
chili boosts the peppery flavour but is not
too spicy. It is perfect for the winter months
when you want something that warms you
up instantly.
prep
30
minutes
cook
6 hours (on low)
IN G R ED IEN TS
1
recipe Chili Seasoning Puréed,
next page
750 gm ground mutton
1
large chopped onion
2
stalks celery, sliced
100 gm can diced tomatoes, undrained, or the
same amount of fresh tomatoes peeled
and roughly chopped
420
ml mutton broth
1
V2
cups pitted dried plums, chopped
180
gm tomato paste
2
tbsp smoked paprika or
Kashmiri
mirch powder
2
tsp ground coriander
1
tsp crushed red pepper
yA
tsp ground cloves
30
gm bittersweet chocolate, chopped
PREPARATION
1. Prepare Chili Seasoning Purée. Meanwhile,
in a 6-litre Dutch oven (or a heavy-bottomed
pan with a tight-fitting lid) cook mutton,
onion, and celery over medium-high heat,
breaking up meat with wooden spoon,
until meat is brown and onion is tender.
Drain off the fat.
2. Transfer it to a 5- or 6-litre slow cooker (or
a heavy-bottomed pan with a tight-fitting lid).
Stir in Chili Seasoning Purée, tomatoes,
mutton broth, plums, 1
1/2
cups water, tomato
paste, paprika, coriander, crushed red pepper,
and some cloves. Cook, covered, on low-heat
setting for 6 to 7 hours (3 to
3
l/2
hours on
high-heat setting). Stir it in chocolate and it is
ready to serve.
Makes 8 servings.
Make Ahead To make chili to store, do not
add chocolate. Cool and transfer it to the
storage container, and refrigerate up to
8 hours. Two hours before serving, return the
chili to the slow cooker. Heat it while it is
covered, on high for 1 to 2 hours, stirring
occasionally. Stir in chocolate, just before
serving so that the flavour stays fresh.
148
BETTER HOMES AND GARDENS |
JANUARY 2012
