Beef and Chestnut Mushroom Chilli

Scotch Beef, cooked in its own fat until browned (about twenty minutes at a medium heat), and then drained through a metal sieve into a metal pan.

Once drained, return the mince to the pan, and add the chopped vegetables, the garlic, and about 200g of tomato passata, plus a cupful of water. Simmer under glass for about an hour to tenderise the beef. Stir occasionally. after half an hour, add the beef stock and two pinches of paprika. Add a carefully deseeded Scotch Bonnet chilli, divided into eight pieces, and stir through.

Interestingly, the addition of dried basil noticeably decreases the intensity of the chilli flavour. Serve with basmati or American long grain rice.