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Member recipe

Chilli Con Carne

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Serves 6

A spicy moreish dish with rice which tastes even better the next day

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  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1kg lean rump steak minced in the food processor
  • A cup of home made roast tomato and herb puree
  • 2 large red chillies, halved, deseeded and chopped
  • 2-3 tsp hot chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • A pint of beef/chicken stock
  • Salt and freshly ground black pepper to taste
  • Packet of dried kidney beans soaked overnight or at least four hours


    1. Drain the kidney beans in a colander, rinse with fresh water and then boil in more fresh water for an hour or until tender (but not too tender as they are going to be cooked again)
    2. Gently fry the garlic and onion, then add the minced meat and fry for ten minutes on a moderate/high heat stirring frequently
    3. Add everything else
    4. Add water or stock so that the liquid covers the bean and mince mixture and cook for another hour. At the end you can add a few pieces of plain bitter chocolate if you wish, a very mexican touch!
    5. Serve with: boiled rice, side servings of sour cream and guacamole in bowls and well chilled lager, all this will help cool your tongue

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