Tex-Mex chilli

We missed out the chilli for your version, but one day you'll like it...

Makes enough for 4 (we ate this first with rice earlier on in the week, but then had it on top of pizza tonight - I know, I know, but sometimes it just has to be done).

You'll need:

400g mince (I used pork, but beef or lamb would be equally good)
1 onion, finely sliced
1 clove of garlic, finely chopped
1 green pepper, diced
5 or 5 mushrooms, roughly chopped
2 red chillies, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 tin of tomatoes
a small tin of tomato puree
lots of black pepper
a bit of fresh coriander to stick on top

*If you're making this for someone other than your Dad, you'd probably also sling a tin of beans (kidney, borlotti etc) in when you tip the tomatoes in.

Fry the mince until it's browned. Add the onions and garlic and chilli, and cook until they've softened. Add the green pepper and mushrooms, and do the same (you might have to add a bit of extra olive oil, depending on how lean your mince is).

Add the spices, and fry for another couple of minutes. Tip the tin of tomatoes in, and add about the same again in water. Add the tomato puree, some black pepper, and stir. Bring to a boil, and then simmer for a while (20 minutes will do, but longer will be even better).

Eat with rice (or even just on its own, if you've made it with beans). It's lovely with some fresh coriander sprinkled on top, and some grated cheese.