Ground Beef and Potato Chilli

A beef chilli made entirely without onions. 500 grams of ground scotch beef (5 per cent fat) was browned in a saute pan in a little sunflower oil for twenty minutes at a high heat, quickly reduced to a medium heat. Stirred every minute or so.

Once all the beef had browned, one medium sized cubed courgette was added to the pan, and one medium sized cubed parsnip. Stirred in thoroughly. Add half a red bell pepper, diced. Cook for another fifteen minutes at a medium heat.

After that add the fresh deseeded and diced chillies, red and green. Cook for another five minutes before adding three quarters of a pint of boiling water to the saute pan.

Add a half teaspoonful of turmeric powder, the tomato puree, the beef stock, and the bay leaves (three). Simmer under glass for an hour to two hours, until the beef is tender. The contents of the pan can be mashed before serving, but this is not necessary.

Serve with separately boiled potatoes, and some ground black pepper.