Beef Chilli with Yoghurt

Chantenay carrot, onion, Spanish onion, green pepper, chestnut mushroom, Tomato, tomato puree, beef stock, ground beef, chilli, garlic, and Greek style yoghurt.

The beef was browned in its own fat for half an hour at a medium and then a low heat, stirring frequently to ensure a thorough browning.The tomatoes carrot, onion and green pepper were added to the mix, followed twenty minutes later by the chopped chestnut mushrooms. Stir-fried for another ten or fifteen minutes, then boiling water was added, plus the beef stock. Simmered under glass for another hour at a low heat.

Served with three spoonfuls of Greek style yoghurt (the yoghurt I had in the fridge - any good quality plain yoghurt will be fine). 

Beef Chilli with Yoghurt