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Your recent comments
Chilli con Carne
24 Aug 2009 00:51
This recipe is just fantastic; the chocolate gives this recipe a depth of flavour that has all my friends completely hooked. I find that the slotted spoon/reducing juices bit is unnecessary even though I use 2 tins of chopped tomatoes plus juice. I use Marigold bouillon powder to make the stock, which is far superior than stock cubes, and also stir in a large chopped ...
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