Chilli con carne

Serves 4

1 x 400g kidney beans, drained
450g minced beef
1tbsp olive oil
2 medium onions, chopped
1 fat clov garlic, crushed
1 rounded tbsp flour
2 heaped tbsp tomato pureé
570ml hot beef stock
1 tsp chilli powder
1 large green pepper, de-seeded and chopped
salt

1. Pre-heat the oven to gas mark 2. Heat the oil in a large oven proof casserole and gently cook the onions and garlic for about 6 minutes over a medium heat. Turn the heat up, add the beef and brown it well, stirring as you do.

2. Sprinkle in the flour and stir to soak up the fat and cook for 2 minutes. Combine the tomato pureé wit the hot stock and gradually add it to the meat and the onions, stir.

3. Add the chilli and the kidney beans and bring to a simmer. Put a lid on and transfer to the oven to cook for about 90 minutes. When the time's up, add the pepper, cover again and cook for a further 30 minutes.

(Delia Smith - Complete Cookery Course)