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Member recipe

Epic Chilli Con Carne

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Serves 4

Hot, dark, and with intense flavours, this is the Rolls Royce of Chilli. It's really easy but takes time - it's a labour of love, and totally worth it!

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  • 1kg of good quality stewing steak (cliche but makes a big difference - say NO to Tesco!)
  • For the marinade:
  • Cumin (2 heaped tsp)
  • Chilli powder (2 heaped tsp)
  • Nutmeg (1 heaped tsp)
  • Paprika (2 heaped tsp)
  • Cinnamon (1/2 teaspoon or 1 stick)
  • Pepper (20 ground peppercorns)
  • Garlic (6 cloves)
  • Chillis x2 deseeded (or not) to your taste
  • large red onion diced
  • Tomato puree (2 heaped tsp)
  • English mustard (1 heaped tsp)
  • Olive oil glug
  • glass of white wine
  • glass of red wine
  • triple whisky (a cheapo is fine - I use Bells)
  • For cooking:
  • Beef stock (pint)
  • Brown sugar to taste (2 teaspoons for me)
  • salt
  • Half hour before end:
  • 2 red peppers sliced and briefly fried
  • Kidney beans x2 tins
  • To finish:
  • Chilli (deseeded and finely sliced)
  • Garlic clove (finely sliced)
  • Good tomatoes x3 sliced into quarters
  • bunch parsley rough chopped
  • bunch coriander rough chopped
  • 2 tbs balsamic vinegar
  • To serve:
  • Rice
  • Salsa
  • Soured cream
  • Guacamole


    1. Mix together all marinade ingredients in a bowl and leave at least over night. Two days better.
    2. Add the 'for cooking' ingredients and slow cook covered in the oven on 150 C (gas 4) for 4 hours.
    3. Add the red peppers (don't forget to fry first!) and kidney beans half an hour before the end.
    4. Finish with the 'to finish' ingredients - stir into the dish 5 minutes before serving - just enough time to heat them through. Adjust the seasoning.
    5. Serve with as many or few as the accoutrements as you wish! The more the better!

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