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Pueblo Indian Red Chilli




Source of Recipe


Keith Floyd, from Saturday Kitchen


List of Ingredients




450g/1lb beef, cubed
1 small onion, diced
1 garlic clove, crushed
3 tbsp chilli powder
1 tbsp blue cornmeal or wholewheat flour

Recipe



1. Put the beef into a pan, cover with water and simmer for 30 minutes on top of the stove.
2. Then transfer to a casserole, add the onion and garlic and continue cooking in the oven at 180C/350F/Gas 4 for about 1½ hours or until the meat is tender.
3. Mix the chilli powder with a little cornmeal or wholewheat flour, mix into a paste with water, and stir into the stew to thicken. Cook for a further 30 minutes or so.