Beef and Mushroom Chilli

I browned some diced Scotch roast beef in some sunflower oil, for twenty minutes, stirring frequently. After fifteen minutes I added diced red onion, and batoned carrot.

After the twenty minutes I added three quarters of a pint of boiling water, plus a teaspoonful of chilli powder,  the garlic, and four squirts of tomato puree.

The dish was simmered for an hour under glass at a low heat. Then I mashed the carrots a little and the beef a little, and added diced mushrooms (in this case both white and chestnut varieties).

 Simmered under glass for another hour. After which I added the beef and vegetable stock, plus generous pinches of coriander and oregano. Simmered for another ten minutes or so.

Served with turmeric basmati rice, seasoned with diced coriander leaves,