“No Smoke Without Fire” Slow-Cooked Beef Chilli


This is a chef-made ready meal. It will arrive frozen and needs to be cooked in an oven or microwave. Keep frozen and cook when you want or defrost in the fridge (where it will keep for five days) and cook from chilled.

Portion size: Approx 500g. Serves 2 with sides or 1 hungry person.

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My signature dish. Made with a carefully-selected blend of chillies and spices, this prize-winning recipe is everything chilli should be – rich and smoky and satisfying.

Ingredients by weight (allergens in bold): Beef, onion, chopped tomatoes, red pepper, red wine (sulphites), black beans, kidney beans, celery, garlic, olive oil, fresh coriander, prunes, maple syrup, sundried tomato paste (sunflower oil, sundried tomatoes, salt, citric acid, ascorbic acid), smoked paprika, dark chocolate, beef stock
mix (beef stock, onion, tomato, carrot extract, herbs, spice, garlic, salt, glucose syrup, flavourings, maltodextrin, yeast extract, rapeseed oil, colour, sugar), dried chillies, dried mushrooms, cumin, Mexican oregano, cornflour, red wine vinegar (sulphites), salt, anchovies (fish, olive oil, salt), cocoa powder, cinnamon, black

Allergy warning: Please note that every precaution is taken to prevent cross- contamination but food is produced in a kitchen where allergens are present. Please contact the cook if you need specific allergy advice

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