ANCHO CHILI BEEF WITH BLACK BEAN AND CORN RELISH
Item #11142007
Now Only: $0.00!
This chili recipe is perfect for a Super Bowl gathering on a cold snowy weekend. Enjoy!! (did you pick up the bread and the milk?)
Ingredients: to serve four to six guests
Tomato-Cilantro Relish
- 2 ripe tomatoes
- ½ bunch fresh cilantro
- 2 T. fresh lime juice
- 1 small jalapeño pepper
Black Bean-Corn Relish
- 1 clove garlic
- 1 T. olive oil
- ½ cup cooked corn kernels – preferably cut from fresh corn
- ¼ cup canned black beans – rinsed and drained
- ½ t. ground cumin
Beef
- beef medallions – 3 oz. each
- 3 T. olive oil
Sauce
- 6 cloves garlic, peeled and minced
- 1 small onion, peeled and cut into ½ ″ dice
- 2 ripe tomatoes blanched with skin & seeds removed & cut in ½″ dice
- 1 T. ground ancho chile powder
- ¼ cup red wine vinegar
- 1 1/4cups Beef stock
- 3 T. fresh oregano, stems removed and coarsely chopped
- 2 T. fresh lime juice
8 soft corn tortillas
Preparation:
- To make tomato relish: chop the tomatoes into ¼ inch dice and place in a small bowl. Cut off the end of the jalapeño pepper, remove seeds and cut half of the pepper into 1/8 "" dice- you may use the entire pepper if you like it spicier
- Chop the cilantro and add to the tomato- jalapeño mix. Stir in the lime juice – cover and chill until reads to use.
- To make black bean-corn relish: Mince the garlic. Sauté the black beans and corn over moderate heat in a heavy sauté pan for 1-2 min. Add garlic and cumin – set aside and keep warm.
- For beef: Heat 3 T. oil over moderate heat in a heavy sauté pan. When oil is hot, add the beef and sauté for 3-4 min., turning once or until browned on both sides Remove and keep warm in the oven (at about 250º).
- To make sauce: Return pan to heat and add the onion and sauté for 2-3 min. Add the garlic, tomatoes and chile powder and sauté for 1-2 min.
- Add wine vinegar and deglaze, loosening the cooked particles on the bottom of the pan. Cook or 2-3 min. longer or until slightly reduced.
- Add beef broth, oregano & lime juice & continue to reduce for 2 min. longer. Return beef to the pan and heat thoroughly.
- To serve, place two medallions on a warm plate and spoon sauce over the top. Spoon some tomato relish on each side of the plate, garnish with the corn and black bean relish and serve warm tortillas as an accompaniment.
Serve with Your Favorite South African Pinotage or American Zinfandel!
