Chunky Tex-Mex-style chilli
- Serves:
- 4
If you want to cut kilojoules while still creating a championship-contending bowl of chilli, whip up this protien and fibre-packed potion.
1 small fresh chorizo sausage removed from its casing (optional)
600g boneless sirloin (choose the most marbled piece you can find) or boneless, skinless chicken thighs, cut into 1cm chunks
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
1/4 cup medium chilli powder
2 tsp dried oregano
1/4 cup tomato paste
1 tbsp red-wine vinegar
1 tsp sea salt
2 tbsp polenta
Ingredients
4 tsp olive oil1 small fresh chorizo sausage removed from its casing (optional)
600g boneless sirloin (choose the most marbled piece you can find) or boneless, skinless chicken thighs, cut into 1cm chunks
1 medium onion, coarsely chopped
3 garlic cloves, thinly sliced
1/4 cup medium chilli powder
2 tsp dried oregano
1/4 cup tomato paste
1 tbsp red-wine vinegar
1 tsp sea salt
2 tbsp polenta
Method
1 In a 5L pot, heat two teaspoons of the oil on medium. Add the chorizo (if using) and cook until it has rendered its fat; about five minutes. Remove it to a bowl with a slotted spoon.
2 Working in two batches, add the meat to the pan and cook until browned; about five minutes per batch. Transfer with a slotted spoon to the bowl with the chorizo.
3 Add the onion, garlic and remaining two teaspoons of the oil and cook, stirring frequently, until the onion is tender; about seven minutes. Stir in the chilli powder and oregano, and cook for one minute. Stir in the tomato paste and vinegar.
4 Return the meat and chorizo to the pot along with 11/4 cups of water and the salt, and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the meat is tender; about one hour. Stir in the polenta and simmer until lightly thickened; about five minutes.Related cookbooks
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