Food for Happiness

Chilli Con Carne
Rice
Tortilla chips


My chilli has evolved over many years into a hot meaty bowl of lovesomeness. I originally followed Delia Smith's recipe, then deserted her for Mary Berry's simplified recipe.
And although both were good I still felt the need to tamper.
And so tamper I did until I arrived at today's version, which I must say, receives many a fine comment.
And.
It is so easy.

Ingredients. Serves 4. Or 2 providing you can tolerate a double dose of chilli on a Monday and a Tuesday.
It's perfectly acceptable to re-heat, I usually dip bread into mine

Minced Beef. The best quality you can afford.
Oil.
Onions
Green or red pepper.
Chilli flakes or two mild chillis. Don't use the cheapest chilli powder on the shelf.
Cumin seeds or ground cumin. Whatever you have.
Tinned tomatoes.
Tomato puree.
Beef stock (not always essential depends how juicy your tomatoes are and how wet you like your chilli).
Brown sugar.
Lots of garlic. I use 4 cloves. 
Pepper and salt.
Tinned or soaked and boiled beans. I've used them all. Kidney beans of course. Borlotti. Aduki. Black Eyed Beans.
I even had the nerve to use Cannellini.