Chili Pate

Ingredients

• 1 tablespoon vegetable oil
• 2 ¼ teaspoons cumin
• ½ teaspoon red pepper flakes
• 1 ½ pounds very lean ground round of beef
• ¼ 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
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (28 servings)

    59 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 15 milligrams cholesterol; 188 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

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

Preparation

1. 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.
2. 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.
3. 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.
4. 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.