CHILI PATE

Chili Pate image

Provided by Barbara Kafka

Time 12h25m

Yield 1 8-by-4-inch loaf; makes 28 slices or 112 canapes

Number Of Ingredients 12

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Ingredients

1 tablespoon vegetable oil
2 1/4 teaspoons cumin
1/2 teaspoon red pepper flakes
1 1/2 pounds very lean ground round of beef
1/4 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
1/2 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

Steps:

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.
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.
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.
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 1/4-inch slices.

Nutrition Facts : @context http, Calories 73, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 158 milligrams, Sugar 1 gram, TransFat 0 grams