Chili Pate Recipe

Name: Chili Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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

Servings: persons

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

1
Stir oil, cumin and red pepper together in a 1-cup glass measure.
2
Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds.
3
Remove from oven and set aside.
4
Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor.
5
Process until onion is finely chopped.
6
Add coriander and tomatoes and process until coriander is coarsely chopped.
7
Scrape mixture into a bowl and stir in beans.
8
Place mixture in a loaf pan, 9 by 5 by 3 inches.
9
Cover with microwave plastic wrap.
10
Cook for 12 minutes.
11
Pierce plastic to release steam.
12
Remove from oven and uncover.
13
Cover with a towel for 10 minutes.
14
Uncover and let stand until cool.
15
Wrap pan tightly with foil or plastic wrap and place weight on the pate.
16
Refrigerate for 8 to 12 hours.
17
Uncover and unmold onto a plate.
18
Cut into 1/4-inch slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chili Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Pate

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