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Chunky Chilli Con Carne with Toasted Tortilla Strips
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This variation of chilli con carne has slow-cooked cubes of beef rather than mince, and the unusual addition of cocoa powder, to balance the spices.
Try making the chilli 1-2 days in advance and storing in the fridge, as this enhances the flavour. Reheat thoroughly in a pan over a medium heat until piping hot.
Typical values per serving:
This recipe was first published in Sat Jan 01 00:00:00 GMT 2005.