Beef Biltong Chilli Smoked Cheddar Recipes
BEEF BILTONG CHILLI & SMOKED CHEDDAR
Love chilli con carne? With added biltong and smoked cheddar, this version is off the flavour scale. It's great for a casual weekend lunch with friends
Provided by Tom Kerridge
Categories Dinner, Lunch, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the biltong in a food processor and blitz to a powder as fine as you can make it. Tip into a bowl and set aside. Scatter the onion in a dry saucepan and cook over a low heat for about 30 mins until very dark and soft, adding a little oil if needed to stop it burning. Meanwhile, heat the 2 tbsp oil in a wide pan and crumble in the mince. Cook on a low heat for 30 mins - it will release lots of liquid, which needs to evaporate, then eventually it will sizzle in its own fat. If the pan becomes too dry, drizzle in a little more oil. Towards the end of the cooking time, stir the mince until it becomes speckled with crisp brown bits. Mix in the cumin, coriander and chipotle paste, then stir in the stock, bring to a simmer and cook for 10 mins.
- Tip the caramelised onions into the food processor (no need to wash it) and blitz until smooth. Add the onion purée to the chilli along with most of the biltong and the beans. Stir and simmer for 20 mins until rich and thick. Season with the lime juice and cayenne, and keep on a low heat for a few mins more.
- Ladle the chilli into a bowl and sprinkle over the cheese, the remaining biltong, sliced jalapeños and a little puffed rice. Finish with the lime zest and coriander leaves. Serve with tortilla wraps or over brown rice.
Nutrition Facts : Calories 502 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 1.9 milligram of sodium
BILTONG
Adapted from Biltongbox website, this is a basic biltong recipe which uses only the essential ingredients - meat, salt, pepper, coriander, and vinegar. The recipe suggests drying the meat for 3 to 4 days naturally, or in a home-made wooden biltong box heated with a light bulb.
Provided by TasteAtlas
Categories Snack
Yield 0 servings
Number Of Ingredients 5
Steps:
- First, prepare the beef: cut 1/2-inch (1.25 cm) thick strips along the grain, and make each strip is around 6 inches (15.25 cm) long.
- Season the meat with salt on each side. Leave it for one hour or longer if you wish your biltong to be saltier. Then, use a knife to scrape off the excess salt.
- Put some vinegar in a bowl - you can use apple cider vinegar or any other to your liking. Brush vinegar on the meat, but do not dip.
- Next, season the meat by rubbing pepper and coriander on all sides.
- Dry the meat by choosing one of the following methods: either hang it in a dry and cool place and turn on the ventilator, or dry the meat in a biltong box - a sealed wooden or cardboard box with holes with a 60w light bulb.
- Dry the meat for 3-4 days - it needs to be hard on the outside and a little bit moist on the inside. Do not consume if the meat turns green.
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