Chili Pate Recipe

Name: Chili Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Chili Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions