Chilli Con Carne from Rose Mortimore of
Widecombe Bred and Fed
2 Tb vegetable oil
1 onion peeled and chopped
1 clove garlic crushed
450 g (1 lb) minced beef
1 green pepper deseeded and chopped
1 400 g tin of chopped tomatoes
560 ml (1 pt) water
½ tsp chilli powder
pinch of basil
salt and pepper
1 400 g tin red kidney beans
Heat the oil in fairly large pan, add onions and garlic
and sauté for a few minutes
Add the meat and green pepper, cook until the meat
begins to brown.
Add all the other ingredients except the kidney beans
and bring to boiling point.
Reduce the heat and simmer gently -uncovered- until
the sauce has thickened, about ½ hour.
Add beans, cover, and continue to cook for 15-30
Serve with rice and sour cream or use the mixture and some crisp salad
to fill taco shells for a true Mexican meal!
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