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beef with chilli
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These recipes have been reproduced with permission from "Meat With Lenard". Proceeds from the sale of this book go to: Make*A*Wish®

Be a part of the magic and joy that the Make-A-Wish Foundation brings to hundreds of Australian children with life threatening illnesses each year, when you purchase the Meat With Lenard cookbook. All proceeds from the sale of the book will go towards bringing hope and light to young lives around the nation. The cookbook is available by phoning Lenard's on 1800 068 111 and is priced at only $19.95.

Beef Rib Chilli Soup
serves 6-8

1 tablespoon olive oil
4 beef spare ribs, halved

Rib Rub:
1 tablespoon cracked black pepper
1 tablespoon sea salt
1 teaspoon cummin powder

Soup Base:
1 tablespoon olive oil
2 medium onions, finely chopped
3 cloves garlic, crushed
1/2 cup of tomato paste
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon hot chilli powder
1 litre tomato juice
1*810g tin chopped tomatoes
1 cup beef stock
1*420g tin kidney beans, drained
1*420 g tin soybeans, drained

Heat oil in a saute pan and brown ribs to seal. Remove from pan and place in baking tray. Mix rub ingredients together and rub over ribs. Bake in a 180oC oven for 1 1/2 hours or until ribs are tender.

Meanwhile saute onion and garlic in oil until translucent. Add tomato paste, dry herbs and chilli powder. Cook for 3 minutes before adding tomato juice, tomatoes, stock and beans. Bring to the boil, thenreduce to simmer for 1 hour.

Remove ribs from pan and leave to cool, reserving pan juices. Shred meat, discarding bones and fat. Add meat to soup, heat through and serve. For a richer soup, chill meat dripings and remove fat. Simmer liquid to reduce and add to soup.

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