Chilli con (and sans) Carne

Ingredients

1 brown onion, diced

2 cloves garlic (or 2 teaspoons of lazy-garlic)

1 red or yellow pepper, diced

1 teaspoon hot chilli powder

1 teaspoon mild chilli powder

1 teaspoon paprika powder

1 teaspoon cumin powder

1/2 teaspoon marjoram, chopped

1 beef stock cube

2 tablespoons tomato puree

con carne: 500 g beef mince

sans carne: 10-12 sliced mushrooms

optional

1 carrot, diced

1 teaspoon of dark sugar or 2 blocks of dark chocolate

400 g tin of beans; usually red kidney or black beans but really anything will do

400 g tin of chopped tomatoes

Method

In a large heavy pan, heat a blob of olive oil over a medium heat.

Add the chopped onions and cook until they begin to go transparent (about 5 minutes).

Add the garlic, peppers (and optional carrot).

Add the chilli powders, paprika, and cumin. Stir everything in well.

Con Carne: Clear a space in the pan and add the beef mince. Break it up with your spatula and brown the mince. Turn up the heat so the meat cooks and browns rather than stews.

Sans Carne: Stir in the mushrooms.

Stir everything in well for a few minutes.

Add the can of tomatoes. Fill the empty can half way with water and dissolve the stock cube in it.

Add the stock water to the pan. Rinse the can with a little more water and add to the pan.

Add the dried marjoram, sugar (or chocolate), and tomato puree. Stir in well.

Simmer everything gently for about 20-30 minutes to reduce the liquid.

Drain and rinse the beans and add them to the pan.

Mix in well and bring to the boil again. Cook the beans for about ten minutes; add more water if it looks a bit dry.

Taste the chilli and season it -- it can take a lot of seasoning at this stage!

When satisfied, turn off the heat and place a lid over the pot.

Let the flavours mingle for ten minutes before dishing up.

Serve with a blob of sour cream and plain boiled long-grain rice.

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