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Chilli with Lemon

I have over the years experimented with different recipes for chili. Chili is one of my favourite meals and I still remember the first time I ate it. I had been invited to a party in London by someone I worked with, at ITN (Independent Television News).  When we arrived at his house there on the table was a huge pot of chili and another of rice. I fell in love with it from the first spoonful and that love has continued.
When I make chili I have for sometime put some diced lemon in but tonight I decided to just put the juice and the result was very good. The beef can be substituted with venison which is alleged to have been used in the original recipe of chili con carne made by Venerable Sister María de Agreda in 1600's.
I do hope that you will try it and let me know what you think.
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves of garlic, finely chopped
• 500g minced beef
• juice of 1 lemon
• 1 tsp of thyme
• 400g tin chopped tomatoes
• 400g tin kidney beans
• 220ml of beer (bitter would be good)
• 1 tbsp chili powder
• 1 tbsp chili sauce
• 1 tbsp brown sugar
• ½tsp of fresh ground pepper
• 1 tsp of salt
1. Heat the oil in the inner pot and add the onion and garlic.
2. Cook until the onion is soft.
3. Add the beef and cook until brown.
4. Add all the other ingredients, stir and bring to the boil.
5. Turn down the heat and simmer for 5 minutes with the lid on.
6. Place the inner pot in to the insulated outer container and put on the lid.
7. Thermal cook without power for a minimum of 2 hours.
8. Serve with rice that can be cooked in the top pot if you have one.
NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.