Adewalije Chili
“Ah-di-WALL-a-jay” is an easy chili - very little prep time.  But the flavors meld beautifully with a slow-
cooking time.  Definitely worth the wait, and if your game happens to start at 7pm anyway, all the
better.  Based on a delicious Nigerian street dish called Suya, this spicy beef and peanut dish is filled
with flavor.  We recommend you serve it over some Jollof rice – see that recipe at the bottom of the
page - and make it a West African chili night to remember.















Level of Difficulty:  Easy

Serves 4.

Lineup:
2 tablespoons chili powder
1 teaspoon cayenne
½ teaspoon thyme
½ teaspoon coarse salt
½ teaspoon black pepper
2 lbs. beef stew meat, cut into bite-sized pieces
3 tablespoons peanut oil
1 onion, diced
3 cups beef stock
Rice (plain rice or Jollof rice) – see below
1 cup unsalted, dry roast peanuts, chopped
¼ cup cilantro, chopped

Playbook:
In a small bowl, mix the chili powder, cayenne, thyme, salt and black pepper. Toss the cubes in the
spice mixture coating all sides.

In a medium stockpot, heat the peanut oil. Add the beef and brown well on all sides. Add the onion and
2 cups beef stock and bring to a boil. Lower heat to a simmer, cover, and cook, stirring occasionally for
1 hour. Add remaining beef stock, cook uncovered 30 minutes. The meat should be very tender and
the sauce slightly thickened. To serve, spoon chili over rice. Top with peanuts and cilantro.

Jollof Rice
2 tablespoons butter
1 small onion, minced
1 clove garlic, minced
1 teaspoon cumin seed
2 teaspoons dried or fresh parsley
2 tablespoons tomato paste
½ teaspoon coarse salt
¼ teaspoon black pepper
1 cup rice (long grain white)
2 cups chicken stock

In a medium saucepan with a tight fitting lid, melt the butter. Add onion and cook until slightly browned.
Add garlic, cumin seed, and parsley and cook for another 3 minutes. Add tomato paste, salt and pepper
and stir well to blend. Stir in rice and chicken stock. Bring to a boil, stirring frequently. Lower heat,
cover, and simmer 20 minutes or until rice is tender and liquid has been absorbed. Let stand for 5
minutes.