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<blockquote data-quote="Scandichic" data-source="post: 656980" data-attributes="member: 94210"><p>Chilli</p><p></p><p>1 onion </p><p>Garlic butter to fry onion in</p><p>1 red pepper diced</p><p>1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder</p><p>1tsp paprika</p><p>1 tsp ground cumin</p><p>½ tsp dried marjoram</p><p>500g mince</p><p>1 400g tin of kidney beans</p><p>400g of pasata</p><p>2 tbsp tomato purée</p><p>1/2 glass of red wine</p><p>Salt and pepper</p><p>Square of dark chocolate</p><p>Soured cream and grated cheese.</p><p></p><p>Dice 1 large onion and fry in garlic butter, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent. Add the red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, paprika, ground cumin and dried marjoram. Give it a good stir, then leave it to cook a couple of minutes.</p><p>Add and brown the minced beef. Add the rest of the ingredients and simmer for 30 minutes with the lid on.</p><p>You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the chilli should look thick, moist and juicy.</p><p>Leave the chilli to stand for 10 minutes before serving.</p><p>Serve with soured cream and grated cheddar.</p></blockquote><p></p>
[QUOTE="Scandichic, post: 656980, member: 94210"] Chilli 1 onion Garlic butter to fry onion in 1 red pepper diced 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder 1tsp paprika 1 tsp ground cumin ½ tsp dried marjoram 500g mince 1 400g tin of kidney beans 400g of pasata 2 tbsp tomato purée 1/2 glass of red wine Salt and pepper Square of dark chocolate Soured cream and grated cheese. Dice 1 large onion and fry in garlic butter, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent. Add the red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, paprika, ground cumin and dried marjoram. Give it a good stir, then leave it to cook a couple of minutes. Add and brown the minced beef. Add the rest of the ingredients and simmer for 30 minutes with the lid on. You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the chilli should look thick, moist and juicy. Leave the chilli to stand for 10 minutes before serving. Serve with soured cream and grated cheddar. [/QUOTE]
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