Autumn chili


I was inspired by a recipe in the London Times. My version has more red wine, uses butternut squash and white beans instead of kidney beans and I added a tin of beef consommé to make it really deep and rich. This is the kind of food you should be eating at this time of year, when you are caught on a dark afternoon walk home without a coat and you realize the weather really has turned. This stew will warm you up!


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