Chili Con Goji
|Olive oil||1 Teaspoon|
|Olive oil||1 Tablespoon, dried|
|Cumin seeds||1 Teaspoon|
|Dried chilies||1 (variety of your choice)|
|Coriander seeds||2 1⁄2 Teaspoon|
|Goji berries||2 Tablespoon (or more, to taste)|
|Garlic||2 Clove (10 gm), finely chopped|
|Onion||1 , finely chopped|
|Tomatoes||2 , diced|
|Lean ground beef||600 Gram|
|Refried beans||1 Cup (16 tbs)|
|Red kidney beans||1 Cup (16 tbs)|
|Refried bean||1 Cup (16 tbs)|
|Avocado||1⁄2 , diced|
|Scallions||To Taste, garnish|
|Cilantro||1 Teaspoon (to garnish)|
|Scallions||1 Teaspoon (to garnish)|
In a large saucepan, dry toast the spices and the dried chili until fragrant. Remove from heat and place the chili in 1/2 cup of boiling water. Grind the spices with a spice grinder or pestle and mortar.
In a little oil, saute the onion and garlic until soft.
Remove the chili from the water and remove any seeds, chop your desired quantity depending on how spicy you like your food. Add to the onions and tomatoes and simmer until the tomatoes are soft.
Remove the tomato mixture to a bowl, leaving a little moisture behind. Brown the mince thoroughly, then return the tomato mixture along with the refried beans and 1 tablespoon of the chili-soaking water. Simmer for 10 minutes with the lid off.
Add in the red kidney beans and simmer for a further 5-10 minutes or until the beans are soft.
Serve garnished with the avocado, scallions and cilantro.