MEMPHIS TENNESSEE CHILLI

1.5 hrs
6
1 kg
Minced beef
200g
Diced smoked bacon
1
Large chopped onion
4
Cloves garlic, chopped
800g
Tin crushed tomatoes, undrained
500mls
Beef stock
400g
Tin red kidney beans, drained
2 tbsps
tomato paste
1
small green capsicum, diced
*please note salt is included in the Memphis Magic

Heat a large pan over medium heat and add diced bacon. Saute bacon until it starts to crisp. Add the chopped onion and garlic and cook until is lightly browned. Add the minced meat and break up the meat well. Brown the mince and add the Memphis Magic seasoning. Stir to combine and add the crushed tomatoes, beef stock, red kidney beans, tomato paste and capsicum. Bring the chilli mix to a gentle boil, reduce the heat to low, cover and simmer for 1-1.5 hours, stirring occasionally. Ladle into big bowls and serve with grated cheddar cheese and tortilla/corn chips. Thank you very much… Elvis would smile and JT would love this twang thang

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