South West Chilli

There was a moment where I swear we must have all woken up after a siesta with the taste of Mexico because there seems to quite a few dishes being cooked in the House of Murray with the Tex Mex flavours.  Don't get me wrong we LOVE it... Mexican food can be so simple to prepare yet so complex in flavours always making the taste buds dance. 

 

While I cannot take credit for this recipe - it's not a "hand me down" family recipe full of secret ingredients - it's actually a combination of internet researched (yes thank God for Google again) recipes and flavours that we like.  I must say that researching Chilli came up with some interesting information.  Many bloggers, especially those located in the Southern USA have their own take on what makes the best chilli - is it the heat?  Is it the texture? Beans or no Beans?  As you can imagine there are many, and I mean many, versions of this dish all differing slightly but all sounding delicious.

 

My favourite Chilli making tip that I stumbled across is to toss a grating of bitter chocolate into chili to give it body and mellow the flavours however I did not do that on this recipe.

 

I do agree with this tip - for maximum flavour, cool chilli and refrigerate overnight so flavours will develop.  It's similar to the fact that curry always tastes better the next day.

 

This is just a perfect meal in a bowl but if you wish you could serve with steamed rice, mashed potato or even boiled pasta.  It's great by itself though and you will be wanting seconds so no real need to fill up on the carbs!!

South West Chilli

Serves: 12

ProPoints per Serve: 8

 

cooking spray

1 kilogram lean beef mince

2 large onions, chopped

6 cloves garlic, crushed

1 tablespoon dried ground cumin

1 tablespoon dried oregano

2 tablespoons chilli powder or to taste

2 x 700 gram jars Passata or tomato puree

2 x 440g tins diced tomatoes

4 cups beef stock

salt

freshly-ground black pepper

2 tablespoons honey

2 x 440 g cans kidney beans, rinsed and drained

2 green capsicums, diced

2 red capsicums, diced

1 cup frozen corn kernels

 

In a large saucepan over medium-high heat, spray with cooking spray and sauté ground beef, onion, and garlic until the meat is browned.

 

Add cumin, oregano, chili powder, Passata, tomatoes, and beef stock. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. Additional beef broth, water, or wine may be added as needed.  Season to taste with salt and freshly ground black pepper.

 

Add honey, beans, capsicum and corn.  Continue to simmer another 30 minutes, testing and adjust seasoning to taste if required.

Serve topped with 1 tablespoon of reduced fat sour cream (additional 1 ProPoint) and 15 grams grated 50% reduced fat tasty cheese (additional 1 ProPoint).

 

(click here for a printable version of this recipe)

Chorizo and Smoky Beef Enchiladas

I went back to work for 3 days this week and now I am on leave until next Thursday - it's a hard life really LOL!! I promised my nephew Wesley over Christmas that he could come over when I was on annual leave to sleep the night and to do some cooking with us. He is only 11 but has the passion to be a wonderful cook or chef should he choose to follow that profession. So Wesley didn't forget about my promise (I hadn't either) and made sure his dad rang me to confirm.. bless him.

Tonight he was picked up by Uncle Noel and was patiently awaiting my return from work so he could start his adventure. Although he is only young I knew Wesley tends to bake a lot of sweets and cakes so it was my mission to cook different foods so I decided to start with a Mexican dish for dinner.

This dish was very easy and I know that Wesley enjoyed making it. A few new techniques for him but he did very well. We all enjoyed the flavour (even Grandma who says she hates Mexican due to her first experience at a Mexican restaurant where apparently it looked like slop!) The smokiness of the paprika teamed with the subtle spiciness of the Chorizo was perfect enveloped in a tortilla and baked smothered in tomato sauce and melted cheese - what is there not to like.

Any way as you can see by the photos my little nephew was in heaven in the kitchen at the House Of Murray.

Chorizo and Smoky Beef Enchiladas

(recipe adapted from Taste.com)

Serves: 8

ProPoints per serve: 15

 

1 chorizo sausage

1 tablespoon olive oil

1 small onion, finely diced

1 tablespoon minced garlic

1 kilogram reduced fat premium beef mince

1 tablespoon smoked paprika

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons tomato paste

2 x 400g cans diced tomatoes

400g can kidney beans, drained

8 Mission 96% fat free Tortillas

200 grams 50% reduced fat tasty cheese, grated

Place a large frying pan over high heat, add oil, when hot and chorizo, cook for 3 minutes or until chorizo is caramelized then turn the heat down to medium and add onion and garlic, cook for 3 minutes.

Add mince, paprika, cumin, oregano and salt to the pan, break up the mince and cook for 5 minutes, or until mince is coloured.

Add half the amount of tomato paste and one can of tomatoes, and simmer on a low heat for 10 minutes. Finally add red kidney beans and stir to combine.  Allow to cool.

When you are about to start making up the Enchiladas preheat the oven to 180 degrees Celsius

Fill the end of a tortilla with beef mixture, roll to form a log shape, then place in a baking tray, seam side down. Repeat with remaining tortillas and beef mixture.

Mix the remaining tomato paste and can of tomatoes together in a bowl, spread over the top of the tortillas and sprinkle over grated cheese. Bake in middle level of the oven for 30 minutes or until heated through and  cheese is golden.

(Click here for a printable version of this recipe)

Pulled Pork and Bean Burritos & an ORGOPOT giveaway

Another spell between posts but I am still busy as a bee, my work changed dramatically the other week with a department reshuffle - not the best outcome but something I have to deal with!!

Despite the sweltering heat of Melbourne today I needed to post tonight.  So with having decided that I must blog and with it being such a warm day I knew dinner would need to be easy and flavoursome.  Mexican on a warm day was my first thought strangely.  Easy to cook easy to eat was my theory behind the choice!! 

These Pulled Pork and Bean Burritos by all means fit the bill... the pork was slow cooked in an Orgopot for a few hours on a low heat so there was no over the stove top sweats with the preparation.  Shredded and mixed with kidney beans and the sauce it was cooked in gave the meat texture and also a nice delicate yet a little spicy flavour.  A quick colourful salad all combined in a tortilla wrap ensured this was the perfect meal.

Pulled Pork and Bean Burritos

(recipe sourced from WW Takeaway At Home Cookbook)

Serves: 4

ProPoints per Serve: 12

1 tablespoon olive oil

400 gram peice of lean pork neck (scotch fillet) fat trimmed

1 brown onion, chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1/2 teaspoon ground chilli

2 tablespoons tomato paste

3/4 cup chicken stock

400 gram can kidney beans, rinsed and drained

2 cups (150 grams) finely shredded red cabbage

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

100 grams snow pea sprouts

1 tablespoon lime juice

8 x 20cm flour tortillas

Preheat oven to 160 degress Celsius or 140 degrees Celsius fan forced.

Heat half the oil in a medium stove/oven proof pan over high heat.  Cook pork, turning for 5 minutes or until browned. Set aside.

Heat remaining oil in the same pan over medium heat.  Add onion and cook, stirring, for 5 minutes or until softened.  Add garlic, cumin and chilli and cook, stirring, for 30 seconds or until fragrant.  Stir in tomato paste and stock.

Place pork on top of onion mixture.  Cover with foil and bake for 2 hours or until very tender.  Uncover and cool slightly.  Using 2 forks, shred pork.  Add beans and stir to combine.

Combine cabbage, carrot, capsicum, sprouts and juice in a medium bowl.

Heat tortillas following packed instructions.

Divide pork mixture among tortillas.  Top with cabbage salad and roll to enclose filling.  Serve.

(click here for a printable version of this recipe)

Tonight's post also brings a special giveaway. 

I recently brought two Orgopots for my own use through a work colleague's recommendation who had purchased one herself.  Bottom line all I can say is that they are wonderful to use.  Both for use on the stove top and in the oven these pots make cooking a dream and I have also noticed that due to the pan surface I have actually reduced the use of oil while cooking.  The pots are lightweight, dishwasher safe, metal utensial safe and very easy to clean.  Measuring 28cm in diameter, 9.5 cm deep and hold 4.5 litres.  A glass lid also allows you to see what you are cooking at a glance.

Now for the giveaway - I have one of these Orgopots (valued at $69 each) to giveaway.  To be in with a chance of winning please tell me what is your family favourite "one pot wonder" recipe that you love to cook.  Leave a comment on this post - if I like the sound of your dish I may even cheekily request the recipe.  Should you leave an anonymous comment please ensure you leave your name and email address on the comment or email me me confirmation of your comment including contact details to houseofmurray@optusnet.com.au so I can contact you.

To ensure that the winner will recieve this brilliant prize in time for Christmas (I must say what a wonderful Christmas present) the competition will close Sunday 16th December 8pm EST and unfortunately for my overseas friends this competion is only available to Australian residents.

However should you wish to own your own Orgopot it's easy to purchase one. You can own one for $69 each plus delivery of $9.95. Total being: $78.95.

You can order your Orgopot by clicking here.  I have been told by the supplier, Orgolife, that if you order before Christmas you will not be charge Postage and Handling - so you will save $9.95!!

Here is a video of OrgoPot in action, the Youtube link is: http://youtu.be/xltzljs1Ix4.

Good luck to all that enter and I will be contacting one of you Sunday night via email.

Beef Nachos with Chunky Guacamole

My normal version of "Quickie" Nachos is very simple no where near the decadence of these luxurious Beef Nachos.  

Saying that these were very easy to make, full of flavour and such a different take on this popular Mexican dish.

I love the way that there were hidden vegetables in the beef mixture which not only gave me great pleasure that the kids were getting their vitamin hit but they also added to the texture of the dish.  No-one left the table hungry as the portion sizes were very generous.

Beef Nachos with Chunky Guacamole

(Recipe adapted from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 14

 

1 tablespoon olive oil

1 brown onion, finely chopped

500 grams extra lean beef mince

35 grams packet taco seasoning mix

2 tablespoons tomato paste

3/4 cup water

100 grams sweet potato (kumara), grated

2 medium carrots, grated

1 medium zucchini, grated

400 gram can red kidney beans, rinsed and drained

4 white corn tortillas

cooking spray

1 avocado, chopped

1 tomato, cjopped

2 green shallots, thinly sliced

2 tablespoons coarsely chopped fresh coriander leaves

80 grams 50% fat reduced grated tasty cheese

Preheat oven to 200 degrees Celsius.

Heat oil in a large non-stick frying pan over medium-high heat.  Add onion and cook, stirring , for 5 minutes or until softened.  Add beef and cook, breaking up any lumps, for 3 - 5 minutes, or until browned.

Stir in taco mix, tomato paste and water and bring to the boil.  Add sweet potato, carrot, zucchini and beans.  Reduce heat and simmer, covered, for 10 minutes or until vegetables are tender.

Meanwhile cut each tortilla into 8 wedges.  Lightly spray a large prepared baking tray with cooking spray.  Arrange tortilla wedges on tray in a single layer and spray with a light mist of cooking spray.  Bake for 6 - 8 minutes, turning once, or until golden and crisp.  Cool.

Combine avocado, tomato, shallots and coriander in a small bowl.  Set guacamole aside.

Spoon beef mixture into shallow heatproof serving bowls.  Sprinkle with cheese and bake for 5 minutes or until cheese has melted.

Arrange tortilla chips around beef and top with guacamole.

(Click here for a printable version of this recipe)

Tex Mex Chilli Bowls

Anything Mexican inspired excites me - I think it is because I love the simplicity of the cuisine (even though at times it is a hard cuisine to cook).  The vibrant colours always inviting your taste buds to experience the combination of flavours.

These Tex Mex Chilli Bowls definitely caught my eye is a recent Weight Watchers Magazine.  A full meal served individually in it's own little edible bowl.

To be totally honest, eating this meal was so comforting and unlike any "diet" mexican dish I have ever eaten before.

Tex Mex Chilli Bowls

(recipe sourced from Weight Watchers Magazine June 2012)

Serves: 4

ProPoints per serve: 12

 

 

 cooking spray

1 medium brown onion, finely chopped

2 garlic cloves, finely chopped

500 grams extra lean beef mince

1 teaspoon Mexican chilli powder blend

2 x 400 gram cans diced tomatoesf
salt
freshly ground black pepper

1 x 400 gram can red kidney beans, drained

4 x 48 gram reduced fat tortilla

3 large tomatoes, chopped

1/2 bunch fresh coriander leaves, chopped

6 iceberg lettuce leaves shredded

1/2 medium avocado, coarsely mashed

60 grams grated extra light tasty cheese

1/3 cup reduced fat sour cream

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat.  Add onion and garlic and cook, stirring, for 3 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or unmtil browned.  Add chilli powder and cook, stirring, for 1 minute.

Stir in canned tomatoes, season with salt and freshly ground black pepper and bring to the boil.  Reduce heat to low and simmer for 30 minutes or until liquid has almost evaporated.  Stir through the beans.

Meanwhile, preheat oven to 200 degrees Celsius. 

To make tortilla bowls, line 4 bowls (with a base measurement of approximately 8cms and a top measurement of approimately 15cms) with tortillas.  Bake for 12 minutes or until lightly golden.  Set aside to cool and then remove from bowls.

Combine fresh tomatoes and coriander in a medium bowl and season with salt and freshly black pepper.

Divide mince mixture amongst tortilla bowls.  Top with lettuce, avocado, grated cheese, sour cream and fresh tomato mixture.



(Click here for a printable version of this recipe)

Chille Con Carne

Finally we had the dish that has been on my mind for 2 weeks now. I have been really craving a good bowl full of Chilli Con Carne so tonight was the night. Much to my delight it cured my craving for something Tex Mex.
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This recipe definately had the right taste that I wanted in this comfort food and to relief of my children's tastebuds it's actually not that hot in taste - if you wanted to add more chilli powder in the beginning I am sure you could do so if you wish. I prefer to have the option of chilli flakes and jalapeno peppers on the table for the individual to add as desired.
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Of course to ensure my cravings were completely satisfied I made a huge pot full, enough to freeze into individual meals for lunch or a quick dinner.
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Chille Con Carne

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Serves: 12

Points per serve: 6pts

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cooking oil spray

1.2kgs gravy beef or casserole steak, fat trimmed and diced

2 large brown onions

4 teaspoons crushed garlic

4 tablespoons sweet paprika

1 tablespoon ground cumin

2 teaspoons ground coriander

1 packet (15g) taco seasoning

1 large green capsicum, deseeded and diced

1 large red capsicum, deseeded and diced

5 x 425 gram cans diced tomatoes

2 cups water

2 x 425 gram can red kidney beans, rinsed and drained

salt and pepper to taste

6 cups cooked rice, to serve

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Preheat oven to 160 deg C (if using). This dish is lovely cooked in a slow cooker also.
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Heat a frying pan over a medium high heat. Spray with cooking spray and add beef in batches. Cook for 2 minutes each side or until browned. Transfer to a plate. If using a slow cooker put into dish. Continue with remaining beef until all cooked.
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Add onion, garlic and spices to the frying pan and stir until fragrant approximately 1 minute. Stir in the tomatoes, capsicum and water until well combined. Salt and pepper to taste.
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Pour into slow cooker, if using. Mix through the red kidney beans and cook on high for 3 - 5 hours or on slow 7 - 8 hours.
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Otherwise return beef to frying pan and heat. Pour into large casserole dish with a tight fitting lid. Stir in kidney beans and bake in the oven for 3 - 4 hours or until beef is tender.
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Serve with steamed rice and other condiment you like, such as sour cream, grated tasty cheese or even jalapeno peppers if you want some extra heat!!