Chilli con Carne, with Yoghurt and Spring Onion

Aberdeen Angus beef, browned in a saute pan for twenty minutes to half an hour. Add sliced onion, diced carrot, and cook until the onions are softened and beginning to brown.

 Add some boiling water, plus six chillies with the stems removed, three chopped cloves of garlic, a tin of kidney beans in juice (add the juice), and six sliced mushroooms. Add three squirts of tomato puree, and four finely chopped sun-dried tomatoes, a pinch of paprika, beef stock, and some chopped basil leaves.

Turn down the heat and simmer the beef for two hours under glass, until tender. Stir occasionally. Remove the chillies before serving if you do not want to eat them. They provide lots of heat just by being in the dish while it is cooked.

Served with natural yoghurt which has had three finely chopped spring onions, one shredded baby plum tomato, and some coriander leaf mixed in. Add the yoghurt mix to the chilli as you eat. Delicious!