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National Chilli Day - Let's spice things up!


February 23 is National Chilli Day and we know that no-one wants to miss out on celebrating the SPICE OF LIFE...


CHILLI CON CARN

Serves 4-6


15ml oil

2 onions, peeled, finely chopped

2 garlic cloves, crushed

1 small red chilli, finely sliced

2-5ml cayenne pepper (according to taste)

5ml ground cumin

3ml ground cinnamon

500g lean beef mince

30ml tomato paste

410g can chopped tomatoes

500ml beef stocksalt and milled black pepper

400g can red kidney beans, drained, rinsed


To serve:

Cooked white ricefinely diced toppings: tomato, red onion, avocadofresh coriander leavesHeat the oil in a pot over a medium heat.

Add the onion and cook for 3-4 minutes until it.

Stir in the garlic, chilli, cayenne pepper, cumin and cinnamon and cook for 1 minute.

Add mince and cook, stirring, for 5-7 minutes, or until the meat is browned.

Sir in the tomato paste, chopped tomatoes and beef stock.

Season with salt and pepper and bring to the boil.

Reduce the heat to low, and simmer for 35 minutes.

Add the kidney beans and cook for 10-15 minutes.


Serve with white rice, diced toppings and coriander leaves (optional).


Recipe credit: The South African Mushroom Farmers' Association

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