After a good year or so of banter about making the world's best chilli con carne, Cowie put her money where her mouth was and cooked up a spicy storm on Sunday evening.
Start by sauteing some onions, some garlic, a couple of chillis, some celery stalks, a couple of heaped teaspoons of chilli powder, a kilo of lean mince. Then add some tomato puree, two tins of tomatoes, a good glug of web wine, some salt and pepper and then some lea and perrins. Then add some chopped parsley.
Leave to bubble for 40 minutes and serve with rice in front of Top Gear!
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