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Chili con carne

January 7, 2011
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I’m a big fan of home-made ready meals: recipes you can cook ahead in bulk and freeze. A few weeks back I made a large batch of chili and froze it in portions. Rather than the traditional kidney beans I’d used a mix of chick peas, borlotti beans and black-eyed beans (in addition to mushrooms, peppers and onion) as I had them in the cupboard – it worked rather well. I find frying the dried spices with the onions at the beginning of the recipe gives an added oomph.

So tonight I raided the freezer.

It’s quite a spicy chili, and I served it with boiled basmati rice and shredded lettuce; a simple tasty meal  for a lazy Friday night.

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