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Chilli con Carne is a simple meat stew with chilli beans. The locals in Mexico add any kind of meat or vegetable that is available, so do not be scared to experiment, there is no right or wrong way to make a chilli. You can make it vegetarian by simply excluding the meat and adding your favourite vegetables.

I cannot eat green vegetables, so I have adapted many menus so that there are none included. You can add chopped green peppers and onions to this recipe as well if you enjoy a more stewey type chilli.

Ingredients:

• 1kg lean minced beef
• 800g chopped plum tomatoes
• 800g tomato frito
• 400g chilli/kidney beans
• 10 - 30 ml of chilli powder to taste
• 10ml cayenne pepper
• 2 dashes of Tabasco sauce
• 2 beef oxo or bouillon cubes.

Method

This version is quick and easy to prepare, and can sit in a slow cooker all day to steep in the flavour. To make it milder use lees chilli powder or leave out the cayenne pepper or Tabasco sauce.

Start by browning the beef to remove as much fat as possible (this stops the chilli repeating on you for the next 12 hours!)

Whilst browning the beef put chopped tomatoes, frito and beans into a slow cooker or very large saucepan. mix together. Add the meat when browned and drained, then add the bouillon cubes.

Add the chilli powder, cayenne pepper and Tabasco in small quantities until the desired level of hotness is achieved.

I tend to make this first thing in the morning for serving as an evening meal, as the flavours and heat are get intense the longer you leave it to cook.