TZUTC: -0800   
   MSGID: 35104.fidonet_cooking@1:105/500 2d88ed74   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chilli Non Carne   
    Categories: Chilli, Vegetarian   
         Yield: 6 Servings   
       
         2 lg Onions   
         6 cl Garlic   
         2 tb Cooking oil   
         1 tb Smoked paprika   
         1 tb Cumin; seeds or ground   
       1/4 ts Cayenne pepper (optional)   
       1/2 ts Salt   
       1/2 ts Black pepper   
       800 g  Diced tomatoes (2 tins)   
       400 g  Tin black beans   
       400 g  Tin kidney beans   
       400 g  Tin jackfruit in brine or   
              - water   
       175 ml Red wine   
         1 tb Lemon juice or wine vinegar   
         1 ts Cocoa powder   
      
   MMMMM--------------------TO SERVE (OPTIONAL)-------------------------   
              Lime wedges   
              Tortilla chips   
       
     First peel and finely chop your onions, and peel and finely slice your   
     garlic. Toss both into a large pan, along with the oil. Add the   
     spices, and salt & pepper and cook on a low heat for 10 minutes to   
     sweat the onions and soften the garlic without burning or browning   
     them.   
        
     Tip in the tomatoes. Drain and thoroughly rinse the black beans and   
     kidney beans, and add those too. Drain the jackfruit and tip it in,   
     and pour in the wine and lemon juice or vinegar. Add the cocoa   
     powder, and give everything a good stir. Bring to the boil very   
     briefly, then reduce to a simmer. Cook for 40 minutes until the sauce   
     has thickened and is glossy and dark red, and smells amazing.   
        
     You can serve this now, or if your timeframe and energy bill allow   
     for it, cook it for another 20 minutes with a splash of water to stop   
     it drying out, to really pump up the volume on the flavour front.   
     Allowing it to cool and then blasting it back through with heat will   
     produce a similar effect if the thought of an hour of cooking on the   
     hob seems excessive!   
        
     Serve hot, but it's also delicious fridge-cold, as my midnight   
     snacking tendencies will testify.   
        
     Recipe by Jack Monroe   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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