Everyone knows and loves this traditional South American dish. How traditional this one is I'm not sure, but it's certainly the best chilli I've eaten. No quantities are given for the amount of chilli sauce to use, as it very much depends how spicy you like you're food, I would add it slowly, and taste frequently! This recipe serves 4, if you're not cooking for 4 I would advise that you cook the full quantity and either freeze or refrigerate what you don't use; this is one of those meals that tastes even better on the second night! Using organic meat is optional but can improve the flavour and texture. If you are on a diet use lean mince otherwise go for regular as extra fat adds richness.

Ingredients

• 500g Minced meat (Beef is traditional)
• 800g Chopped tomatoes (Use either a couple of tins, or use up the glut from your tomato plants)
• ½ Tube of tomato puree
• ½ tsp Ground cumin
• ½ tsp Ground coriander
• ½ tsp Ground ginger
• 400g Kidney beans (if you can get a tin of them in chilli sauce, that works well)
• Chilli sauce
• Sweet chilli sauce (I use encona sauces for both of the above, but use whatever brand you have available.)
• 2 Beef stock cubes
• Gravy granules
• 1 Red pepper
• 1 Finely chopped onion
• 200g chopped mushrooms

1. Fry the onion in a little oil until soft. Add the mince and brown thoroughly.
2. Add the pepper and mushrooms and fry for a further 5 minutes or until soft.
3. Add all other ingredients apart from the gravy granules, stir and allow to simmer for at least 5 minutes.
4. Add enough gravy granules to thicken the mixture, and leave to simmer for at least 15 minutes, stirring occasionally.
5. Serve with rice, baked potato or simply bread and butter.