CHILI PATE

By BobD

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

Details

Servings 100
Adapted from events.nytimes.com

Preparation

Step 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.

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.

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.

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.

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

VARIATIONS Cook as in Step 1 for 2 minutes 30 seconds. Cook as in Step 3 for 18 minutes. Finish recipe as above.