and then turned it down to low for a further 4 hours……result – meltingly tender and rich chilli with discernible pieces of pumpkin. I served it with plain boiled rice, but, American style with grated cheese, sour cream and crackers or tortilla chips would be perfect for a large gathering. I have called this chilli recipe Bonfire Chilli, as this is JUST the kind of meal that can be made for Bonfire night, (or Halloween)and it will stay warm for hours in a slow cooker (crock pot) ……that’s all for now, have a great day, see you soon, Karen.
You can’t beat a good Fakeaway, especially one as easy to make and delicious as this one. Not only am I giving you two recipes in one here, but I’m also giving you two methods to make your crispy shredded beef – one in the oven and one in a Tefal Actifry…I know I’m too nice
Toss and coat the beef slices with the mixture and then set aside. Using a wok or a large frying pan, heat the oil until smoking Stir fry the spring onions for at least a couple of minutes, then add the garlic, chilliand ginger and fry for another minute
Butter for greasing and flour for dusting the pan. For the chocolate drizzle. 300 g pumpkin (peeled, finely grated). 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons ground ginger. Zest and juice of 1 lemon. 3 tablespoons each cocoa powder, honey and coconut oil
A warming bake for autumn filled withchocolate chips and the vibrant colour of pumpkin. Great served with a pumpkin spice latte or your preferred cuppa, these pumpkinchocolate scones are lovely and moist from the pumpkin puree and will be snapped up in a flash
I will be honest, you probably want to share one of these tarts (or find smaller ramekins) with someone you like as it is a challenge to eat an entire one by yourself (and my chocolate tolerance is probably higher than most people)