Chili Pate

• 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.

vegetable oil, cumin, red pepper, very lean ground round of beef, kidney, garlic, onion, kosher salt, freshly ground black pepper, coriander, tomatoes, red beans

Taken from cooking.nytimes.com/recipes/4606 (may not work)