Beef Chilli with Potato and Mange Tout

Beef and Potato Chilli, served with diced mange tout.

Ground beef mince, browned in sunflower oil, for around twenty five minutes. After that, diced carrot and onion were added to the beef, along with a single chopped garlic clove, and some deseeded red chilli.

Cooked for a further twenty minutes under glass, after which about 200 mls of boiling water, along with the beef stock. In addition, I added about half a dessert spoonful of cornmeal, mixed with cold water, and stirred the mixture into the beef.

The potatoes were cooked in a separate small pot for twenty minutes in salted water. After thirteen minutes the diced mange tout was added to the pot, and simmered under glass for another seven minutes. Drain, and serve with the beef chilli.