Alices Chilli con Carne | Rowena G's Recipes

Ingredients

• The day before, remove the fat from the belly pork and beef and cut the meat into small chunks (1.5 – 2 cm chunks) – this will take up to 20 -30 mins.
• Over a moderate heat in a spacious, heavy-based pan, put in the olive oil and then stir in the onions and garlic, stirring often, for 10-15 mins until soft.
• Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel).
• Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan. Put the sieve and its contents on one side.
• Turn off the heat and cool, cover and chill overnight in the fridge.
• Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
• Add the beans to the chilli and reheat. Serve with rice or garlic bread and salad.
• Lunch
• Main Dishes