RECIPE OF THE WEEK CHILLI CON CARNE

CHILLI CON CARNE

1lb minced beef
1 can red kidney beans
2 medium onions - chopped
3 large cloves garlic – crushed and chopped
1 medium red pepper – deseeded and chopped
1 medium green pepper – deseeded and chopped
4oz mushrooms – mixture of thinly sliced and quartered
3 red chilli peppers – deseeded and finely chopped
2 cans chopped plum tomatoes
2 tblsps paprika
1 tblsp coriander
1tblsp oregano
olive oil
1 glass red wine
salt and black pepper to season

also 4 cups rice, 2 large avocados, fresh crusty bread and grated white cheese

Dry fry the mince until brown (you can prepare your vegetables whilst you do this). Drain off excess fat and place mince on a plate. Reheat the pan with plenty of olive oil. Add onions and garlic and stir for one minute. Add peppers and chillies and stir in well. Add the herbs and spices and stir until the vegetables are coated and you can smell the spices cooking. Add mushrooms and stir in for one minute. Add both cans of tomatoes and top up the sauce with a little water. Leave to simmer gently for half an hour. Remove from the heat and pour into casserole dish*. Rinse the kidney beans and add them. Add the minced beef. Pour in the wine and season to taste. Add water or more wine if the sauce looks dry. Stir together thoroughly. Place in a medium/hot oven for 45 minutes stirring occasionally. Serve on bed of boiled rice sprinkle with grated cheese. Serve with side dish of mashed avocado and freshly buttered crusty bread.

* If you don’t have a casserole dish large enough of your oven is too small just add all the other ingredients and continue to simmer for 45 minutes… It just means you need to keep more of an eye on it.