I made this chilli con carne last night. Was going to find a recipe but thought, hey, I'm sure I can knock up a chilli without someone telling me how to do it! I hate to sound smug, but it was delicious. Here's my rough guide-quite fitting for a rough and ready kind of meal. This serves 4, or 2 if you freeze half.
500g organic beef mince
1 large red onion
frozen chopped mixed peppers
tin of kidney beans
tin of chopped tomatoes
chilli powder,chilli flakes,cayenne,paprika and cinnamon powder
salt and pepper
1. Gently sweat the onion in 1 tbsp olive oil, in a large heavy based saucepan, for a few minutes. Add 1 tsp of the chilli flakes, chilli powder and paprika, and 1/2 tsp of the cayenne and cinnamon. Cook for another minute.
2. Add a couple of handfuls of the peppers, and stir to combine it all. Add the beef mince and cook, stirring, for a couple of minutes until the beef is starting to brown but not completely.
3. Crumble in the stock cube, pour in the tin of tomatoes, fill the tin with water and pour this in. Turn the heat up to boiling, then turn down to a simmer.
4. IF YOU DARE-add 1/2 tsp cocoa powder. This will seem like the most unusual thing you've ever done in your kitchen, but it adds a lovely darkness and depth of flavour to the dish.
5. Leave to simmer for 30-40 minutes. Don't abandon it though, check on it now and then to give it a stir, a taste and a dash more water if it appears too dry. Meanwhile, cook your rice. We had brown rice with ours, which takes 30 minutes to cook.
Ladle into big comforting bowls, curl up with it on your lap, and savour every spicy mouthful.