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penguinmum's creamy fish pie: smoky, seasonal fish in a creamy white sauce with grated, rather than mashed, tatties on top - a meal of the highest comfort-food order.
Print recipe Chilli con carne from mrskeegs |
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Ingredients1 red pepper, deseeded, chopped into small bits500g lean minced beef 400g tin red didney beans, drained 1 medium onion, chopped fine Cajun spice blend 400g tin plum tomatoes Garlic bulb or two, ground or sliced finely 1 tbsp tomato puree 2 tbsp tomato ketchup Worcester sauce 1 tsp curry powder (optional) 1 tbsp cocoa powder (optional) |
Handy HintBetter left to get cold overnight and reaheated next day. Leave out the curry powder if you like a milder chilli, and I used schwartz grizzle and sizzle cajun blend. I have chopped birds eye chilli's on standby for those who like a mouth burner, adding these to individual portions. I didn't have any garlic so I fried the onion in garlic infused oil instead. It won't be any worse for missing the cocoa powder, but it's a good addition. Add more water if it's looking too dry during the simmer. |
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MethodFry onion and garlic for five minutes in oil and a teaspoon of curry powder.Add the minced beef, break up and brown it all, takes about 10 mins. Add 3-5 tsp spice blend, kidney beans, plum tomatoes, 1/2 tin of water, red pepper, ketchup, tomato puree, cocoa powder and a slug of Worcester sauce. Give it all a good stir over the heat, breaking down the plum tomatoes, then leave to simmer for 45/50 mins over a medium heat, stirring about every 10-15 mins. | |||||||||||||||||||
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