British Chili Con Carne Ingredients * 1 Large onion * 2-3 Carrots * 200g Mushrooms * 1 Green Pepper * 1.5-2 lb (750g-1Kg) Beef mince * 1 Oxo cube * 1-2 tins chopped tomatoes * 1 tsp. tomato Pure * Cayenne pepper (to taste) * 1 tin Kidney Beans * 2 tsp. oregano * 50g butter * (optional) 1 tbsp. Flour * Rice (about 50g per person) Serves about 6 ---------------------------------------------------------------------------- Chop the Onion and carrots, and fry until the onions are begining to become translucent. Add the chopped mushrooms and pepper, and allow them to be coated in oil. Add the mince, and break up with a fork. Crumble in an Oxo cube. Continue to heat until completely broken up, and brown right through. Add the tomatoes (not pure), oregano and Cayenne pepper. Be Careful with this stuff!. About 1/4 teaspoon for a mild chilli, 1/2 for slightly more burn, 1 for hot. Try adding it in small amounts until you feel it is about right. Simmer, covered, for at least 2 hours (for a real chilli that is - you could probably get away with 30 mins, but you will notice a difference if you keep it going for longer. If it starts to dry up, add some water. Add the puree and kidney beans (drain first), and simmer uncovered. Boil the rice according to the instruction on the packet. Just before the rice is done, stir the butter into the chilli - this adds a wonderful creamyness, and serves to thicken slightly. If it is still too thin - do not boil off, simply stir in a tablespoon of flour. Chilli should not be too dry though... Serve immediately, with a bowl of grated cheese passed round.