Chilli con carne

1 medium brown onion

½ tbsp olive oil

500g beef mince

1 large garlic clove

1 red pepper

1-2 chillies of choice depending on how hot you want it

(I've used 1 medium chilli for the children's sake)

4 large fresh mushrooms

1 beef stock cube

2 tbsp boiled water

2 cans chopped tomatoes

1 tin kidney beans (drained and rinsed)

1 tsp salt

Pinch of white and black pepper

1 tsp paprika

3-4 tsp cumin

1 tsp oregano

Chop onion, deseed the chilli(es) and chop, slice pepper finely and chop, chop mushrooms in small pieces. Heat the olive oil in a deep pan and sauté the onions until a clear colour. Add the mince and brown. Push the garlic clove through a garlic press into the mince. Add salt and pepper. 

Add the mushrooms, pepper and chilli(es) and heat through for a couple of minutes. 

Liquidise the chopped tomatoes with a hand blender (or use tomato passata if you wish) and add to the mince. Dissolve the stock cube in a cup with 2 tbsp boiling water and add to the pan. Add paprika, cumin and oregano and give it a good stir. Let boil until the liquid has reduced to very little and the chilli con carne is of a thick consistency (10-15min), stirring every now and then. When the chilli is right, add the drained and rinsed kidney beans and heat through.

Serve with rice and a green salad, and a dollop of sour cream if you wish. 

Tip: If you're not keen on kidney beans, try substituting a tin of baked beans in tomato sauce for 1 tin of chopped tomatoes and the kidney beans.