Tex Mex Black Eyed Pea Chilli With Cornbread

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  • Serves: 4-6
  • Prep Time: 15 mins
  • Ready in: 40 '96 50 mins
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Tex Mex Black Eyed Pea Chilli With Cornbread


  • 4 large onions, peeled and finely chopped
  • 4 cloves garlic, peeled and chopped
  • 500g beef mince
  • best with a 20% fat content
  • 3 tsp cumin
  • 2 tsp ground cinnamon
  • 1 tbsp paprika, optional
  • 3 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 400g can chopped tomatoes in sauce
  • 2 glasses of water
  • say 300mls roughly
  • 2 tbsp tomato puree
  • 2 tsp sugar
  • salt
  • pepper
  • 1 x 400g cooked black eyed peas, drained

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  1. Heat the oil and add the onions and garlic and soften.
  2. Add the mince and break up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
  3. Next add the spices, herbs, tomatoes, water, puree and sugar.
  4. Mix well and taste adjust the seasoning if needed.
  5. Finally add the drained beans and cook for 30-40 minutes, gently.
  6. Serve with cornbread and tuck in.

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