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  Recipe Home Mexican  Red and Black Chilli
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  Red and Black Chilli
  Category: Mexican
  Author: Emma-Mary Hawk, Orlando, Florida
  Date: 9/29/2010
  Hits: 875
Ingredients:
Description: A different approach to Chili-Con-Carne
History: A delicious and different approach to Chili
Serving Size: 4-6
Preparation time: about 2 hours

Amount/Measure/Ingredient
1 and 1/2 lb stewing beef
1 large can black beans (15 ounces)
about 10 ounces fresh coriander, stalks finely chopped and leaves left whole
1 tablespoon oil
1/2 red pepper, sliced
2 tablespoons lime juice
1 tin plum tomatoes (28 ounces)
6 oz. tomato puree
4 green chilies, chopped
1 large onion, sliced
2 cloves of garlic, crushed.
2 tablespoons corn flour (cornstarch) dissolved in water (if it is needed)
Instructions:
Brown the meat in a large pan with the oil. Add the onions, garlic, chillies, coriander stalks. Add the tomatoes and tomato puree, then the beans. Simmer for 1 1/2 hrs. until meat is tender. Stir occasionally. Add corn flour at the end of cooking if needed to thicken. Scatter coriander leaves over the top when served.
**WE LIKE STIRRING STORE BOUGHT MAYONNAISE INTO THE CHILLI. YUM YUM!**

Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc.
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