Alice’s chilli con carne Mark II | Rowena G's Recipes

Name: Alice’s chilli con carne Mark II | Rowena G's Recipes
Ingredients: Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel on it).; 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 in the fridge.; Can be frozen at this stage for up to 6 months – defrost overnight in the fridge before continuing with the recipe.; On the day of serving add the beans to the chilli and reheat. Serve with rice or garlic bread and salad.; Main Dishes

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Great flavors develop over two days; brown beef, simmer with lemon, chili powder, and cumin for a crowd-pleasing meal. Perfect ahead-of-time or freezer-friendly!

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Ingredients

Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel on it).
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 in the fridge.
Can be frozen at this stage for up to 6 months – defrost overnight in the fridge before continuing with the recipe.
On the day of serving add the beans to the chilli and reheat. Serve with rice or garlic bread and salad.
Main Dishes