Hello Team MC&L
This week has just been one of those weeks where're I've not had time to scratch my head let alone get to the shops to prep for my blog. However, on the upside I did cook a winter warmer cracker (and use up something I had in the cupboard) plus cooking aside I was utterly delighted with an interview I had. I never talk about work in my blog, but this week I'll just slip in that I was nominated for UK Corporate Real Estate Young Exec of the year (just loving the Young; it’s under 35 and I'm 35 next Friday - talk about just slipping in there.) I was then shortlisted and this week I had my interview, well they call it an interview but it was more like a grilling of my knowledge of the industry and my vision for the future. I think I did well so I find out Dec 3rd if I win eeeeeeeeeeeeeekkkkkkkkkk! Anyway sorry gang I digress back to the chilli... so I wanted to do something a bit nicer than a mince chilli, that’s one of the first things we learn to cook and as I've done a few child friendly dishes recently I wanted to do something a bit more grown up. So I've gone for a manly steak chilli.
OK so like many of you guys on the road to MC&L nirvana I'm using us stuff I have in my cupboards, this week I used kidney beans I had in a tomato sauce, now they were organic but they contained sugar so not really MC&L friendly. So for you guys, especially if you're on one of the detoxes, avoid this type of kidney bean keep it simple, keep it clean. Also I don't really trust tins after learning about how MSG gets into them to make the food taste less tinny, so I'm going to try dried next. I'll let you know how I get on with them, plus if any of you guys have used them let me know what works well.
Right on to the chilli, oh but first and as I've just mentioned the not being very prepared this week, I changed the ingredients from the ingredients photo, I've added paprika.
You will need:
400g of steak
1 tsp of ground cumin
1 tsp paprika
1 tbsp oil
1 green pepper (optional)
1/2 tsp chilli powder
1 can of kidney beans
2-3 large tomatoes
Avocado, coriander, 1/4 a tomato (red onion optional), pinch of salt
- Place your chopped steak in a bowl with the oil, paprika, cumin & chilli powder (you can use fresh chilli or dried flakes or just avoid it and use more paprika)
- Place your rice into a pan of boiling salted water, remember wholegrain rice takes about 25 mins to cook
- Thinly slice your onion & green pepper
- Chop your tomatoes, or if you're feeling fancy blanch them and take the skin off. To blanch a tomato cut an X in the bottom of the tomato and place it in boiling water for about 1 min. Take the tomato out and the skin will easily peel off. I do this if I have guests as its much nicer not to have tomato skin
- After your beef has marinated for about 10 mins, heat a wok or pan to a med heat. Add the beef just to seal it then add your kidney beans, tomatoes, onion and pepper and simmer. You don’t have to use the onion or pepper if you don’t want to, I love onion so I like to use it and green pepper is a green veg and we all know that greens are good for us so I try and sneak greens in whenever possible (or is a green pepper a fruit and not a veg? Are things with seeds not fruits? Humm I feel a Google moment about to) Sorry digressing again... Simmer for about 5 mins
- As I had a tomato sauce on my kidney beans I added no water but you may need to add up to 3 tablespoons of water, but add it one at a time to test the thickness. Also I like to chop my tomatoes quite small so they reduce down and make a thick sauce. Have a taste as its cooking and add more of the dried spices if you need to.
- Meanwhile mash a ripe avocado and stir through some chopped coriander and about 1/4 of a tomato very finely diced, just for colour, and a sprinkle of salt (remember we love Maldon salt because it’s the least processed.) You could add some red onion too.
When cooked place your rice on a plate, add the chilli mix to the side and a healthy dollop of the guacamole on the top and garnish with some chopped coriander - delicious!
Also worth including. . . . . . .
Before MC&L made me redesign my cooking, I used to always serve sour cream with my chilli but avocado is so creamy that you just don’t really need it, and it's healthily packed with nutrients.
Paprika, I've not featured this all that often but I really should use it more. Like chilli powder it comes in a hot version, it also has a wonderfully smoky flavour. Hungarian paprika is supposed to be the best. You could use hot paprika and not use chilli if you wanted to, I have done that before and it gives a lovely warming as opposed to a hot heat, it’s really rather nice.
For the steak I used already cut steak strips from the butcher, but I have also used rump steak for this dish in the past.
My friend Margaret has given me a top tip to get even more protein into chilli by adding red lentils. I'm yet to try that one but I will thanks Margaret!
Happy clean cooking guys.
Love and light