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Ingredients
US|METRIC
4 SERVINGS
- 250 grams kidney beans (pre-soaked, dried beans are best but drained from a can is a decent alternative;)
- 250 grams pinto beans (pre-soaked, dried beans are best but drained from a can is a decent alternative;)
- 1,200 grams chopped tomatoes (3x400g cans;)
- 2 sweet potatoes (boiled, peeled and chopped)
- 2 carrots (grated)
- 1 red apple (finely diced)
- 1 white onion (chopped)
- 2 shallots (chopped)
- 2 chopped bell peppers
- 4 garlic (minced cloves of)
- 2 Tbsp. vinegar (I like cider vinegar for this recipe;)
- 3 limes
- 2 Tbsp. maple syrup
- 2 Tbsp. cocoa powder (I like Grenada Chocolate Company’s Pure Organic Cocoa Powder or 50g dark chocolate, 100% if you can get it – the more cocoa and less sugar the better;)
- 2 Tbsp. vegetable oil
- 4 Tbsp. sea salt
- 2 Tbsp. chilli powder
- 2 Tbsp. ground cumin
- 1 Tbsp. paprika (I like the bittersweet “agridulce” smoked variety – especially for this recipe;)
- 1 tsp. cayenne
- 1 Tbsp. cinnamon
- 1 tsp. white pepper
- 1 thyme (spring of)
- 3 fresh oregano (springs of)
- 60 grams fresh coriander (chopped)
- 100 grams cheese (smoked, I like to use half Gouda and half Applewood smoked Cheddar;)
- 330 mL lager (I suggest something along the lines of Corona;)
- 1 bay leaf
- 2 chillies (dry chipotle)
- freshly ground black pepper (to taste;)
- 30 grams chives (freshly diced, ; and)
- 200 grams sour cream
- 400 grams lean mince
- 1 chorizo sausage (chopped, with the skin removed, the kind for cooking not a dried one; and)
- 4 strips streaky bacon (finely diced, I like maple cured.)
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