Spicy Aubergine and Bacon Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 55 min.
Ready in
Ingredients
for
10
- Ingredients
- 3 Tbsps red Chili powder
- 1 Tbsp ground Cumin
- 2 tsps ground oregano
- 1 tsp thyme
- ½ tsp Coriander (ground)
- 3 Tbsps water
- 4 strips Bacon
- 18 ozs chuck steak (for roast)
- 1 medium white onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 Jalapeño (chili peppers)
- 2 cups canned Diced tomatoes
- 2 ⅔ cups water
- 1 Tbsp freshly squeezed Lime juice
- 1 tsp sugar
- 2 large Eggplant (quartered lengthwise and sliced)
- 2 cups canned Kidney beans (drained and rinsed)
- 1 tsp Corn starch (dissolved in a couple tablespoons of water)
- salt (to taste)
Preparation
Kitchen utensils
1 Tablespoon, 1 Small pot, 1 Silicone spoon, 1 Bowl, 1 Small knife, 1 Cutting board, 1 Large knife, 1 Peeler oder Käsehobel, 1 Paper towel
Preparation steps
1.
In a small bowl mix the chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.
2.
Cook the bacon in a large skillet on medium heat until crisp, about 4 minutes per side. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. After the bacon cools, crumble it into small pieces and set aside.
3.
Increase heat to medium high; add back in 1 tablespoon of bacon fat. Working in batches so that you don't crowd the beef, brown the beef cubes on all sides, about 7 minutes each batch. Remove beef from pan, set aside.
4.
Add another tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook 1 minute more. Add the chili paste and cook for 2 more minutes.
5.
Into a 6-quart thick-bottomed Dutch oven, put onion chili mixture, beef, bacon, tomatoes, water, lime juice and sugar. Heat on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another 30 minutes, keeping the temperature at a place where you can maintain a simmer.
6.
Mix the cornstarch powder into a little water to dissolve the corn starch (otherwise you'll have lumps to deal with) and add to the chili to thicken it. Gently mix in the kidney beans and eggplant pieces. Add salt to taste. Cook for 10 minutes to finish. Serve in bowls with your favorite toppings.
