Chili con Carne

(serves about 4)

500g (1lb) mince - meat or vegetarian
1 large onion, chopped
1 clove garlic, crushed, or 1 tsp garlic powder
1 chopped green or red bell pepper
2 medium cans crushed tomatoes in puree (or 1 can tomatoes and one can puree)
¼ - ½ tsp chili powder, depending on strength
125g (4 oz) dried kidney or pinto beans (or 1 medium can, drained) - optional

Method:
If using dried beans, soak them overnight in cold water, then boil rapidly for at least ten minutes, then simmer gently for half an hour.

Cook the mince with the pepper, onion and garlic in a large pan, stirring until the mince is brown and the onion transparent. Add a little water if it starts to stick, or about a tablespoon of olive oil. Stir in the rest of the ingredients with the drained kidney beans, if used, and a little extra water if the mixture looks too dry. Simmer for about half an hour, adding extra water if necessary.

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A quick and easy recipe for the whole family which is almost infinitely flexible. You can adjust the ingredients to suit your family's tastes. Serve with rice and sweetcorn, or baked potatoes topped with natural yogurt or tsatsiki, or with tacos and salad. Use any kind of mince: ground beef or turkey are particularly good, or vegetarian mince (where it technically becomes 'chili non carne'). Use chili powder sparingly, as a small amount goes a long way, or leave it out altogether for a mince and tomato meal.