Ingredients
- Steak hand diced 1000g
- Pure olive oil 45ml
- Sea salt 5g
- Chilli powder 1g
- Smoked paprika 10g
- Brown skin onion 180g
- Chipotle paste 120g
- Beef tomato 300g
- Multi use tomato base 500g
- Sliced green jalapeno peppers 70g
- Red pepper 1
- Red kidney beans 200g
- Coriander 20g
- Lime 5 pieces
- (jalapeno corn bread) sweetcorn 150g
- (jalapeno corn bread) spring onion 1
- (jalapeno corn bread) triple lion medium cornmeal 500g
- (jalapeno corn bread) caster sugar drum
- (jalapeno corn bread) sea salt
- (jalapeno corn bread) baking powder gluten free 40g
- (jalapeno corn bread) salted butter 100g
- (jalapeno corn bread) large fresh eggs 2
- (jalapeno corn bread) whole milk 480ml
- (jalapeno corn bread) sliced green jalapeno peppers 20g
Method
Pulled Beef Chilli
- Prep make a 60g shot of expresso, char grill peppers, dice tomatoes, slice onions
- In a mixing bowl add the beef , 10ml oil and all the spices and allow to marinade for 30-40 minutes.
- In a sauce pan add the remainder of the oil and sauté the sliced onions until caramelised.
- Sauté the beef in a hot frying pan and then add to the onions.
- Then add the chopped tomatoes, Gustoso, chipotle paste and jalapenos and allow to simmer for 2 hours until the meat or until the meat is tender and falls apart when pulled. Then add the beans
- Finish with the expresso, chop the coriander and fold through along with the chargrilled peppers before serving.
- Serve with the cornbread & rice.
Jalapeno Corn Bread
- Chop jalapeno's, sear corn and spring onions.
- Pre heat oven to 180c
- Line a loaf cake tin with greaseproof paper and brush with butter - Set to one side.
- Sear the corn and spring onions and set to one side.
- In a mixer add the cornmeal, sugar ,salt, baking powder then melt the butter and add along with the eggs , milk and chopped jalapeno's.
- Fold in the corn and spring onions then pour into the loaf tin.
- Bake for 20-25 mins or until cooked.
- Serve with the chilli.
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