Chili Pate
Published April 9, 1991
- Total Time
- 25 minutes plus weighting and refrigeration time (8-12 hrs)
- Rating
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Ingredients
1 tablespoon vegetable oil
2 ¼ teaspoons cumin
½ teaspoon red pepper flakes
1 ½ pounds very lean ground round of beef
¼ pound kidney fat, coarsely chopped
3 large cloves garlic, peeled and crushed
1 small onion, coarsely chopped
2 teaspoons kosher salt
Freshly ground black pepper to taste
½ cup loosely packed coriander (cilantro) leaves
1 35-ounce can plum tomatoes, squeezed and drained thoroughly
1 cup canned red beans, drained and rinsed, or home-prepared beans
Nutritional analysis per serving
12 grams carbs; 15 milligrams cholesterol; 98 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 3 grams fiber; 158 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir oil, cumin and red pepper together in a 1-cup glass measure. Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds. Remove from oven and set aside.
- Step 2
Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor. Process until onion is finely chopped. Add coriander and tomatoes and process until coriander is coarsely chopped. Scrape mixture into a bowl and stir in beans.
- Step 3
Place mixture in a loaf pan, 9 by 5 by 3 inches. Cover with microwave plastic wrap. Cook for 12 minutes. Pierce plastic to release steam.
- Step 4
Remove from oven and uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and place weight on the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into ¼-inch slices.
Private Notes
Comments
Kidney fat?