Chile Con Carne
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 medium onions
1 clove garlic
olive oil
1 heaping tsp. of ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
1 pound chuck, minced or ground
7 oz. sun-dried tomatoes in olive oil
1 fresh red chile, seeded and finely chopped
2 (14-oz.) cans chopped tomatoes
1/2 stick cinnamon
5 oz. water
2 (14 oz.) cans red kidney beans, drained
Instructions:
Chop the onions and garlic in the food processor and fry in some of the olive oil until softened. Add the chile powder and cumin and a little seasoning.
Chop the meat in the processor and add it to the pan, cooking it until slightly browned. Place the sun-dried tomatoes and chile in the processor with the oil and blend to form a paste. Add th paste to the beef with the chopped tomatoes, cinnamon stick and a wineglass of water. Season a little more, if needed, and bring to a boil.
Cover with greaseproof paper and a lid, then either turn the heat down to a simmer and cook for 1-1/2 hours or transfer the pan to a preheated 300F oven for about 1-1/2 hours. Add the kidney beans 30 minutes before the end of the cooking time.
Courtesy of Jamie Oliver.
Yields about 6-8 servings.