Sometimes a bit of spice is just the thing to soak up the excesses of the weekend, and this version of chilli con carne has just enough to do the job. The aromatic spices mean that it’s not too hot, but is flavourful. This recipe uses cubes of beef instead of the more usual mince because the flavour can be far superior but you can, of course, use mince if you can’t find nice stewing...
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