Chili fry is a traditional Chaldean "stew" style dish eaten with bread that's easy to make. Most people make this for breakfast, but can be made for any meal.
1/2 lbs diced beef
1 green pepper diced ( I prefer red, yellow or orange pepper)
1 large onion chopped
1/2 cup diced potato (optional)
1 tsp baharat
salt to taste
1/2 tsp fresh cracked black pepper
1 tbsp tomato paste
1 tbsp olive oil
1 1/3 cup water
Cook beef with 1/3 cup water on medium heat and skim off top once you see the film forming on the boiled water. Continue cooking until water evaporates and add olive oil. Next, saute the red and yellow peppers and onion with beef for 5-7 minutes or until soft. Add the tomato paste and saute with mixture for 1-2 minutes and then add the remaining water, baharat, salt, fresh cracked black pepper, potato. Mix well and cover. Reduce heat and let it simmer for about 15-20 minutes. Make sure liquid does not completely evaporate. If it does, you can add small amounts of water (1/4 cup at a time) and stir well. Serve hot with French of Italian bread.
1/2 lbs diced beef
1 green pepper diced ( I prefer red, yellow or orange pepper)
1 large onion chopped
1/2 cup diced potato (optional)
1 tsp baharat
salt to taste
1/2 tsp fresh cracked black pepper
1 tbsp tomato paste
1 tbsp olive oil
1 1/3 cup water
Cook beef with 1/3 cup water on medium heat and skim off top once you see the film forming on the boiled water. Continue cooking until water evaporates and add olive oil. Next, saute the red and yellow peppers and onion with beef for 5-7 minutes or until soft. Add the tomato paste and saute with mixture for 1-2 minutes and then add the remaining water, baharat, salt, fresh cracked black pepper, potato. Mix well and cover. Reduce heat and let it simmer for about 15-20 minutes. Make sure liquid does not completely evaporate. If it does, you can add small amounts of water (1/4 cup at a time) and stir well. Serve hot with French of Italian bread.
