Chilli very con Carne

The second of our recipes this week to include the Chilli Mix. Enjoy!

The longer you cook this for the better it gets. The chilli powder mix that we posted up a few days ago is complex flavour sensation which grows in heat the more you add in. Adjusting the amount of the spice mix means you can make this as hot or as mild as you like. The recipe here will make a medium to hot chilli to serve four hungry cowboys.

1lb Steak mince
1lb Chuck steak or stewing steak, chopped
1 Small beef bone
1 Pint of beef stock
1 Can pinto beans
1/2 cup Stovies’ chilli mix (click here)
2tsp Habanero or Tabasco sauce
80g Tomato puree
1tbsp Cider vinegar
1tbsp Olive oil
1 Garlic clove, chopped
4 Fresh tomatoes, chopped

Fry off the garlic in the olive oil. Add the rest of the ingredients except the tomatoes and beans. Cover and cook over a low heat for 2-3 hours, longer if you can. Half an hour before you are ready to eat add the tomatoes and beans.

Serve with boiled rice and toasted pitta bread. Yeeha!

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