Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.
minutes.
Add the beef, chili powder, cumin, red pepper, and
nches over long sides.
For the passionfruit ice, combine the
ray; refrigerate 15 mins.
For the chili yogurt, heat 2 tbsp
ith skin on and cook for 5-8 minutes. Drain and
oiling water and let stand for 20 mins. Drain the mushrooms
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
combine in medium bowl.
For the chili lime dressing, whisk all
tand 10 mins.
Meanwhile, for the chili garlic mayonnaise, blend or
For the Chili: Blot pork dry with paper
For the chili and tamarind marinade, dry-fry the dried chili peppers in a
hilis.
Stir and cook for 35-45 minutes, or until
ver medium high heat. Add beef and cook, stirring and breaking
large nonstick skillet, cook beef over medium heat, stirring, until
For the chili powder: Toast the Aji Panca,
large pan brown ground beef along with onion, celery, bell
For the chili sauce, place the palm sugar
utch oven on high. Brown beef in 2-3 batches. Set
/2 hours.
Meanwhile, for the chili, heat the olive oil
In a medium bowl, combine beef, chili powder, cumin, salt, black pepper,