Beef Chilli with Roast Potatoes

An unusual combination of components, but it works quite well. How to do good roast potatoes is detailed here.

The ground beef was browned for half an hour, initially at a high heat, and then at a low heat. The beef was 5% fat, so I added a little olive oil to the pan.

Then I added water, chopped tomato, julienned red onion, diced carrot, some haricot beans, red kidney beans (soaked overnight), beef stock, dried coriander, and three red chillies. Simmered for two hours until tender. Delicious!