Mild Chilli con carne
700g Beef mince
1 large onion finely chopped
4 cloves garlic chopped
1 medium green pepper chopped
8 mushrooms sliced
1 big jar chopped tomatoes in juice
1 tin kidney beans drained
1 tin sweetcorn
2 tbsp chilli powder mild
2 tsp cumin
1 tsp oregano
1 tsp paprika
1 tsp salt
1 tsp pepper
1 cup water
3 tbsp ajicka (georgian tomatoe paste with peppers, garlic and spices)
Fry onion, garlic, pepper and mushrooms in oil until soft and clear.
Add mince and fry till brown.
Add spices and fry for a further five minutes.
Add tomatoes and water, stir for five minutes.
Add sweetcorn and kidney beans and stir in.
Cover and turn on a very low heat stirring occasionally.
Leave for as long as possible, 6 hours minimum.
Can be re-heated the next day to serve.
Serve with boiled rice or garlic bread or on its own.
Sprinkle with cheese and a dollop of sour cream for taste and decoration.
You can leave out the sweetcorn if desired as it doesn’t usually appear in chilli but I feel it gives the dish some added colour and certainly doesn’t distract from the taste or consistency.
If you can’t find ajicka then any tomato paste will do but then increase the amount of garlic and spices a little to compensate.