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    Slow cooked chilli

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    Slow cooked chilli

    • Total time: Ready in 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 4


    400g pack Waitrose Aberdeen Angus Beef Lean Minced (10% fat)
    1 tsp hot smoked paprika
    150ml Baron des Tours Medoc red wine
    1 Knorr Beef Stock Pot
    1 tbsp essential Waitrose Tomato Purée
    400g pack Cooks’ Ingredients Vegetables and Mixed Beans For Soups, Stews and Tagines


    1. Preheat the oven to 160ºC, gas mark 3. Fry the mince and paprika in a saucepan to brown for 3–4 minutes. Add the wine, stock and tomato purée with 150ml water. Bring to the boil and add the vegetable and bean mix.

    2. Transfer to a casserole dish, cover and cook for 1½ hours.

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