Chili Con Carne

INGREDIENTS

5 tablespoons vegetable oil

2 large onion, chopped

1 piece chili pepper, chopped

5 cloves garlic, chopped

800 grams ground lean beef

3 cans whole peeled tomato with liquid, chopped

1-1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1-1/2 tablespoons ground cumin

1/2 tablespoon chili powder

2 tablespoons paprika

2 tablespoons dried oregano

2 pieces cinnamon sticks

2 cans red kidney beans, rinsed and drained

PROCEDURE

In medium-sized stockpot, heat oil over medium heat. Saute onion, chili, pepper and garlic until soft. Add ground beef, cook and stir until meat is brown. Poor in tomato with liquid, salt, pepper, cumin, chili powder, paprika, oregano and cinnamon sticks. Cover and simmer until cooked and meat is tender. Stir in kidney beans and cook for 15 minutes. Remove cinnamon sticks before serving.

Beef Quesadilla

INGREDIENTS

90 grams beef tenderloin, cut into strips

1 tablespoon butter

10 grams chopped onion

10 grams bell pepper, cut into strips

Dash of cumin seed powder

40 grams Quickmelt cheese, grated

2 pieces small tortilla wrapper

1/2tablespoon all-purpose cream

Dip:

[Combine all]

1/2 tablespoon chopped fresh tomato

1/2 tablespoon chopped onion

1/4 tablespoon chopped coriander

1 tablespoon balsamic vinegar

salt and pepper

PROCEDURE

Saute beef tenderloin strips in butter. When almost half done, stir in onion and bell pepper. Season with cumin seed powder then remove from pan.

Scatter grated cheese over tortilla, place sauteed beef tenderloin including onion and bell pepper strips. Fold in half and place in oven toaster. Remove tortillas when already firm then cut into three pieces.

Place on dish and pour cream over tortillas. Serve with dip on separate dish.