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Okra Chili

Recipe copyright Roger Mooking

Chili Spice Mix
  • 1 tsp coriander seeds, ground in mortar and pestle
  • 1 tbsp cumin seeds, ground in mortar and pestle
  • 2 tsp paprika
  • 1 tbsp garlic powder
  • 1 tsp chili flakes
Okra Chili
  • 2 tbsp vegetable oil
  • 2 ½ lbs ground beef
  • 1 bottle dark beer
  • 1 sweet onion, diced
  • 2 cloves garlic, chopped
  • 1 red pepper, diced
  • Okra, sliced ½ inch thick
  • Chili spice mix
  • 1-2 chipotle peppers, canned
  • 1 400 ml can dried tomatoes
  • 2 cups low sodium beef stock
  • 1 can red kidney beans, drained and rinsed
  • ¼ bunch cilantro, stems chopped, leaves picked
  • Salt and pepper
  1. Heat 1 tbsp of oil in a cast iron pan over medium to high heat. 
  2. Place beef in pan, cook until moisture has evaporated and beef is browned.
  3. Drain any fat that has rendered, deglaze with half of bottle of beer.
  4. In a separate pot, add remaining vegetable oil, add onion, garlic, peppers and okra, sauté over medium to high heat. Add chili spice mix and chipotle pepper, stir.
  5. Deglaze with remaining beer, add browned beef to pot. 
  6. Add can of diced tomatoes and stock, bring to a boil.
  7. Place lid over pot, reduce heat to a simmer.
  8. After one hour, add kidney beans, add cilantro stems.
  9. Cook for half and hour over low heat.
  10. Season with salt and pepper, remove from heat, garnish cilantro leaves.
  11. If using a slow cooker, follow recipe to the end of the deglazing process. Place meat, pan drippings and remaining ingredients to slow cooker and cook for at least four hours.
Recipe courtesy of Food Network Canada

Monday, January 21, 2013

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