This is our version of a classic chilli con carne that's perfect for a midweek meal with rice, or as a burrito filling. It's fairly moderate on the heat scale, but if you like it a bit hotter, add an extra 2 tsp each of ANCHO BLEND and CHIPOTLE BLEND!
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500g beef mince
3 cloves of garlic
400g tin of tomatoes
400g tin of kidney beans, black beans or pinto beans
2 tbsp vinegar (white wine or cider vinegar is best)
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