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Saturday, 9 November 2013

Minced beef chilli

Chilli con carne is a favourite in our household. Quick and easy to prepare and freezes well, so why not double up on ingredients.
I used this BBC Good Food recipe as a guide to see how the well the spices worked together, although I used  a whole fresh chilli rather than chilli powder. The heat slowly builds on the palate, rather being a raw kick of heat. For this dish we used one large chilli including the seeds. Instead of adding a little sugar, I added a square of dark chocolate (as suggested). I can certainly recommend this recipe which has a good depth of flavour.
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