Chilli con (not much) carne

SERVES FOUR TO SIX

The Sunday Telegraph - Sunday - - Front Page -

A lot of meat trick­ery at play here. Use drip­ping if you can – it’s sat­u­rated fat, but you’re eat­ing less meat so a tiny bit won’t hurt, and it will add bee­fi­ness. Chicken livers are in­tensely meaty, and cook­ing the meat and veg un­til they are well browned gives lots of savoury flavour. This means you can get away with less meat. Re­place it with bul­gur wheat, which has the same nub­bly tex­ture.

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