Kathmandu Chili / Nepalese

Beans, Beef and Oegano
The Flavor of the Himalayas

To make this Nepalese style chili, you will need about an hour or so of cooking time, but you’ll wan to soak the Beans overnight

Kathmandu Chili

Nepalese

Ingredients

Using garlic to make Vietnamese soup with pork cabbage rolls

Garlic – a Key Ingredient

2 pound cry Pinto Beans, soaked overnight
½ cup Cornmeal
1 pound Ground Beef
1 pint water
4 cloves Garlic, mashed with a little Salt
½ cup Chilli Powder
1 teaspoon Oregano
2 Chili Peppers, crushed

Method

The day before cooking, soak the Pinto Beans in Water.

When ready to cook, throw off the soaking Water, and cover the Beans with fresh Water.  Cook until they are tender, about an hour.  Then add the Cornmeal, simmering for another fifteen minutes.  Brown the Beef and put into a saucepan or pot with a pinto of fresh Water.

Add the mashed Garlic, Chili Powder, Oregano and boil for 45 minutes.

When ready to serve, put a portion of Beans in a bowl, then a portion of Meat, then sprinkle with crushed Red Pepper.

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Patan, Nepal, two girls