Beef Chilli with Peppers and Herbed Chips

Made with ground beef, carrot, green pepper, green chilli, onion, mushroom, and served with herbed oven roasted chips (dressed with coriander, basil, oregano, tomato ketchup, tomato puree, olive oil, bay leaf, and paprika.

Stir-fry chunks of carrot, diced mushroom and onion in olive oil in a large saute pan, until tender (about fifteen or twenty minutes). Move the vegetables to one side of the pan, and add 450g of ground beef. After the beef has begun to brown, stir the beef and the vegetables together, and cook for another twenty to twenty-five minutes at a moderately high heat, stirring every minute or so.

Add the bay leaves (I added two), the beef stock, and the paprika. Add black pepper, a diced half of a green pepper, and four green chillis, with the stems removed. Stir together. Cook for another hour, stirring every five minutes, before serving.

The chips were made from two semi-peeled potatoes, sliced into ovals, and then subdivided into chips. The chips were decanted into a bowl, and stirred through a herby salsa, made with tomato ketchup, paprika, olive oil, oregano, coriander and basil.

Cook the chips in a large glass roasting tray (greased). The oven was preheated to 200 deg C. and the tray was placed in the middle. Cooked for twenty-five to thirty  minutes, and turned once.

Served with freshly ground black pepper.