Chilli-“cor-blimey”!

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Traditionally called “Carne con chilli” apparently.  Because we add kidney beans it’s not to be considered authentic, however, a good warming chilli is still a hugely poplar dish, regardless of most adaptations.

We cook a large batch up in the slow cooker, using fresh mince and chunks of beef shin to add to the beefy flavour, lots of spices and fresh chillis go in too.  The usual suspects of peppers and onions, tomatoes and we add kidney beans and mushrooms to ours.  It’s all a personal taste thing really, add what makes you happy!

We bake our potatoes on low in the oven for about 3 hours to get a lovely crunchy skin and fluffy potato in the middle (crunchy on the outside, soft on the inside, armadillo!) * giggles *  It did however mean that the presentation suffered slightly for plating up!

The salsa recipe is 2 tomatoes, 1 medium red onion, 3 rocket chillis, all diced, 1 garlic clove – microplaned, then 2 tsp coriander leaf, the zest and juice of 1 lime and some salt to taste.  Let it rest 5 minutes to allow the lime juice to “soften” the flavour of the raw onion.  Serve!

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