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Home cooking; Beef and black bean chilli with toasted corn tortilla strips.

Ingredients 1 large onion, chopped 500g pack Waitrose extra lean Aberdeen Angus ground beef 1 red pepper, deseeded and chopped 2tsp dried oregano 1tbsp Schwartz hot chilli powder, to taste 2 x 400g cansWaitrose chopped tomatoes 400g can Epicure black beans, drained and rinsed To serve: 300g pack Old El Paso 8 soft corn tortillas 4tbsp half fat creme fraiche 25g pack fresh coriander, roughly chopped Method Place the onion and ground beef in a large pan and dry fry, stirring occasionally to break up the mince, until all the meat is browned. Add the red pepper and cook for a further 1-2 minutes.

Stir in the oregano and chilli powder, the chopped tomatoes and black beans.

Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the beef s s thoroughly cooked.

Just before serving, heat a large dry frying pan until hot, and lightly toast the tortillas for 1-2 minutes on each side. Let them cool slightly then cut into strips.

Spoon the chilli into bowls and serve with a dollop of creme fraiche, a few sprigs of coriander and the toasted tortilla strips. For more recipes, visit
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Title Annotation:Features
Publication:Western Mail (Cardiff, Wales)
Article Type:Recipe
Date:Nov 23, 2009
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