There are many, many different variations on this. True Texans would not want chilli adulterated with what we regularly put in it but this is a good version for every-day. You can make a big mix of chilli and keep the leftovers to make a tortilla grill or toppings for jacket potatoes. The following is for four hungry people.

  • 2 onions
  • 500g mince beef
  • 3 cloves garlic
  • splash of oil

Fry these up in a pan until all the pink has gone. Add

  • 1 or 2 tsp chilli powder. Olwyn likes it at level 1. I like it at level 2. You can always add but you can’t take away
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tbs plain flour

Fry another minute. Then add

  • 450 ml beef stock (Oxo cube is fine). You could use part red wine and part stock.
  • 3 tbs tomato puree
  • 1 tin chopped tomatoes
  • 1 tin red kidney beans
  • 1 bay leaf
  • 1 tsp caster sugar
  • salt and pepper
  • 1 tsp dried oregano

Bubble up and simmer 45 minutes, covered. Stir from time to time so it doesn’t stick to the bottom. Add a bit more water if it looks too dry. Serve with cornbread, rice, and if you need to ramp up the heat, some chopped jalopenos.