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Winter warmer! Luxury chilli con carne.

Buy it 1 tbsp sunflower oil 4 rashers streaky bacon, chopped 2 cloves garlic, crushed 2 large onions, roughly chopped 1kg (2lb 4oz) lean minced braising steak Splash Worcestershire sauce 4 drops Tabasco sauce 50ml (2fl oz) strong beef stock 1 x 400g (14oz) can red kidney beans, drained 2 x 400g (14oz) cans chopped tomatoes 1 red pepper, de-seeded and chopped Small stick celery, finely chopped 1 tbsp hot chilli powder Sour cream and coriander, to garnish Cook it 1. In a large deep heavy-based pan, heat the oil to medium-hot and stir-fry the bacon, garlic and onions for 3-4 mins.

2. Add the mince, Worcestershire and Tabasco sauces and toss to brown evenly, 3-4 mins.

3. Pour in the stock, add the kidney beans, tomatoes, pepper and celery, then stir in the chilli powder.

4. Cover and simmer for 1 hr. Garnish with sour cream and coriander and serve in bowls with chunks of fresh bread and a rice accompaniment.
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Title Annotation:Features
Publication:The People (London, England)
Article Type:Recipe
Date:Nov 25, 2012
Words:162
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