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More Ultimate Chilli
Posted By Kerri
This time, with rice. I actually had a baked potato, Stephen had the rice.
We wanted something quick and easy tonight so pulled this out of the freezer to defrost this morning. Freezing had made the meat even more tender and the sauce had improved, as these things always do with storing and re-heating. The texture of the meat was reminiscent of a slow-cooked Indian dish such as Rogan Josh.
We served it with some guacamole that we made without chilli or other spices for the first time – we thought that it would act as a good foil to the main event by being fresh and full of coriander and lime rather than also being spicy. It did work well.
Apr 19th, 2010
That is some good looking chili right there!
I’m thinking of trying chunks of beef for my next chilli adventure now. What type would you recommend?
Thanks, Wizzy 🙂
This was skirt, Pip, but I don’t know how easy that is to find. I’ve used ordinary braising steak in the past and it’s worked well. Don’t scrimp on the cooking time though, the longer the better really. Just don’t make the mistake of adding the beans at the same time because they’ll have turned to mush by the time the meat is cooked through. Not that I’m talking from experience 🙂
yum yum yum yum – i like the contrast of the slow cooked warm yummy meat with the fresh verdant guac!
.-= LexEat!´s last blog ..A new find! =-.
Thanks for the tip – next time!