by fariba Rajabi
When I was a kid, my dad used to make this chili for supper once in a while specially in winter. I always remember not getting enough of this chili. I just had to have an extra bowl! Now,I make this for my family in the fall, when it is raining and kind of cold outside. For me, it is a great feeling when everybody in the family get together and eat home made chili AND bread.
This is a very healthy bowl of chili because minimum oil is used in making this recipe, and nothing is deep-fried. If you are a vegetarian, substitute meat with ½ cup garbanzo beans and ½ cup kidney beans.
2 tablespoons olive oil
1 large onion, chopped
250g (half a pound) ground beef
1 tablespoon tomato paste
2 tablespoons flour
2 tomatoes, chopped
1 liter low sodium vegetable stock
2 table spoon fresh or dried cilantro
1 teaspoon coriander
1 teaspoon ground cumin (optional)
1 teaspoon sweet chili pepper
Paprika powder to garnish
2 tablespoon Sour cream to serve (optional)
- Sauté onion and ground beef in a large, heavy saucepan with olive oil. Stir frequently until soft.
- Add the chopped cabbage, tomato paste, ground coriander, sweet chili powder, and flour. Sauté for 4 more minutes. Stir constantly. Slowly add the vegetable stock to the pan. Stir well until it starts boiling. Then, reduce the heat and simmer for 10-15 minutes.
- 5. Add the chopped tomatoes. Simmer for 15 more minutes. Or, until the cabbage is tender. Stir in the chopped cilantro.
- Pour into a warm bowl and serve with garlic roasted baguette slices or bread of your choice.
How to make Garlic Roasted baguette
In a small bowl, mix 2 minced garlic cloves and add 1 tablespoon butter or olive oil. With a fork, mix well. Using you hands, rub it on breads on both sides. Place them on an ovenproof rack and roast them for 10 minutes. Take them out and let cool for a bit. They are fragrant and golden; they are amazing side dish for your chili