#Cornography Day 27: Chili Con Corne

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I spent all day debating whether to call this ‘Chili Corn Carne’ or ‘Chili Con Corne,’ but I just can’t resist an awkward portmanteau. It’s just an odds-and-ends chili made from (among other things): harissa, smoked paprika, cumin, tomatoes, pickled red peppers, fresh red peppers, turtle beans, corn, beef mince, habanero Tabasco, aubergine, lard, chunjang, leftover broccoli soup, and Shaoxing wine. I served it with spelt, spring onions, coriander, sour cream, and thinly-sliced jalapeños, with a simple cucumber and hispi cabbage slaw on the side. For a meal made with the express purpose of using up weird old shit in the fridge and cupboard, it was goddamn delicious.

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