Chilli Plum Beef Food

BEAN-AND-BEEF CHILI

Steps:

• Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
• Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
• Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
• Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
• Hot:
• This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
• Hotter:
• Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
• Hottest:
• Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

CRISPY CHILLI BEEF WITH BROCCOLI

Steps:

• Heat a 2.5in depth of oil in a wok until very hot.
• Fry the steak in batches until dark and crisp.
• Drain.
• Pour off most of the oil and stir-fry the broccoli, garlic, ginger and chili for 1 minute.
• Tip in the sweetened soy sauce and lime juice and cook for 2 minutes. Toss in the beef and scallions and serve.

CHILLI BEEF

Steps:

• Combine, kecap manis, sambal oelek, garlic, ground coriander, palm sugar, sesame oil, and 40 ml of water in a bowl large enough to accomodate beef. Add beef and coat well, covering and refridgerate for at least 20 minutes.
• Heat wok over high heat, add peanut oil and swirl to coat. Cook beef in batches until browned.
• Serve beef with your choice of rice and/or vegetables - topping beef with the peanuts and fresh coriander.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

ULTIMATE CHILI

Steps:

• Melt butter in a large saucepan over medium heat; add onions and garlic, cook 5 minutes, stirring often.
• Add ground beef and cook until no longer pink.
• Add the next 7 ingredients (the seasonings) and cook 4 minutes.
• Add undrained plum tomatoes (crushing with the back of a wooden spoon), and the undrained Rotel tomatoes.
• Bring to a boil, reduce heat and simmer uncovered for about 1 hour or until thickened, stirring occasionally.
• Add kidney beans and cook an additional 10 minutes.