Every time I think of Rosemary’s chilli con carne, my mouth waters. She used to like to serve it with rice or mashed potato, and corn on the cob. But over the years, I’ve used this recipe for tacos, and nacho’s, and have even served it just with crusty bread and a garden salad. If there is any left over, you can thin it down and it can double as a peppy saphetti bolognese sauce.

So versatile and delicious!

Ingredients:

• 3 x tablespoons oil
• 1 large onion, diced
• 1 x green pepper, diced
• 500 grams mince
• 1 x tin (2 x cups) of tomatoes (chopped or whole)
• 1 x tin of tomato soup
• 1 x tin of red kidney beans
• Half a teaspoon of paprika
• Pinch of cayenne
• 1 x bay leaf
• 1 x tablespoon of chilli powder/paste
• 1 x clove garlic (I prefer a couple!)
• salt and pepper to taste

Method:

• Heat oil, fry onion, garlic, and pepper
• Add meat and cook until brown, stirring occasionally to stop it sticking
• Add the remainder of the ingredients
• Cover and simmer for 1 hour
• Add a little water if it’s too thick
• Add salt and pepper

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 4 (depending on what you have with it)