Beef Chilli Recipe

This really good recipe for Beef Chilli was given to me by my hairdresser Vicky in Bolton, England. It is the sort of recipe that I like. I can make this Chilli in bulk in my large Le Creuset pan and then divide it into portions for the freezer. The photo shows all the ingredients out in the kitchen ready to prepare. I then lift out the Beef Chilli in the morning to defrost and reheat in the microwave. This is a good way to economise on electricity in these days of Global warming when we are all being asked to cut back on carbon emissions. My bills are cheaper to. So help the planet prepare food in large quantities.
Ingredients
3 lbs best lean mince meat
2 tablespoons of olive oil for frying, add more if you need it for the onions
5 large onions chopped
6 cloves of garlic chopped fine
4 red peppers chopped
1 lb mushrooms sliced or chopped
3 tins of chopped tomato
1 jar of tomato puree
1 tin of Heinz baked beans(haricot beans in tomato sauce)
1 large tin of sweet corn
3 tins of red kidney beans
4 red/green chillis chopped fine and seeds kept
3 tablespoons of ground cumin
1 tablespoon of ground paprika
salt and black pepper to taste
Method
Fry the mince till brown.
Add the onions, garlic and chilli and continue to fry.
Add all the other ingredients and stir well together.
Bring to the boil and then turn down till the chilli simmers.
If the mixture is a bit dry add some water.
I sometimes add the tomato puree later in the cooking to prevent the mixture sticking to the pan.
Simmer for 1 hour or until it is all cooked and tasty

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