13/10/2024
I've made Mexican tangy green tomato chili with beef.
Absolutely delicious. Served with sides of chopped purple spring onions, mashed avocado, grated cheddar cheese, sour cream, sliced jalapeño peppers, chopped coriander (cilantro) leaves. Heavenly on a cold winter's night!
Here is the recipe:
It's a tangy twist on classic beef chili. Green tomatoes are swapped for traditional ripe red tomatoes then combined with ground beef, pinto beans ( I used a can of black beans. Do reduce the water), and poblano peppers (used homegrown yellow bonnets) for an irresistible chili recipe that uses us all of the green tomatoes still in the garden come fall. (It tasted super spicy, so I added a can chopped plum tomatoes, also a small can corn).
Hearty comfort food!
Ingredients
1/4 cup olive oil
1 large white onion, diced
• 3 cloves garlic, minced
• 2 poblano peppers, seeded and diced
• 2 jalapeños, seeded and diced (you can leave seeds in if you like things spicy)
• 1 pound ground beef
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
2 teaspoons smoked paprika
2 teaspoons ground coriander
1 pound dry pinto beans, soaked overnight, drained and rinsed
3 large green tomatoes, diced (or 12 ounces smaller ones)
4 cups chicken broth, stock or water half this if using canned beans)
• 1 tablespoon rock salt
1 bunch coriander (cilantro), leaves and tender stems chopped & sides as described above.
Optional: Serve with rice or tacos.
See cooking instructions on photo.
