members recipes

This recipe must be made the day before and rest 24 hours! I have had lots of praise for my chilli using this recipe and I hope this is replicated with you! I am sure it will. There is a lot of ingredients but is worth it and not that daunting really.

Ingredients
2x Onions - finely chopped
2x Shallots - finely chopped
4x Garlic cloves - cruched
2x Red Peppers - diced
2x Red Chillis - finely chopped seedless
4x Sprigs fresh Thyme - removes leaves
6x Tomatoes - diced
800g tinned tomatoes
800g Kidney Beans
600ml beef stock
1KG quality mince beef
3ts ground cumin
3ts paprika
3ts Oregano
2tbs mild chilli powder
1ts marjoram
3ts sugar
4tbs tomatoe puree
3 bay leaves or 2x bouquet garni tea bags.

Method
Use a large deep pot so all the ingredients can cook and simmer together with a cover if possible and a separate pan to cook the mince only.

in a bowl add the following herbs together to make the \"MIX\" content:
chilli powder, paprika, cumin, thyme, oregano.
and prepare the hot beef stock too ready to be used.

- Put the pan on medium heat
- Put the large pot on medium heat and melt a good dose of butter or olive oil and cook the onions and shallots for 5 minutes stirring frequently. Then add the garlic, chillis and the \"MIX\" with the onions and shallots and mix well for a further 5 minutes stirring frequently not to burn anything.
- Now brown the mince in the other pan.
- Then add the mince to the large pot and stir in for a further 5 minutes.
- Add the chopped tomatoes, diced tomoatoes and tomatoe puree, cook down for 5 minutes - high heat for 5 minutes.
- Now add the stock, bayleaves or B. ganrie tea bags, Marjoram, sugar, salt and pepper to taste - bring to the boil and simmer covered for 20 minutes on low heat - stir every 5 minutes
- Then add the kidney beans, bring back to the boil and simmer uncovered for 10 minutes.

Once cooked - cover dish and leave to eat the next day!
You can eat this with boiled rice or bread or wraps or nachos with salsa and guacamole and/or grated cheese.

ENJOY!