michelle picker cooks

This is not only a meal in one pot but takes chilli con carne to a new level. Especially good made a day ahead.

Begin by frying a large chopped onion in some oil until it wilts then add a few finely diced cloves of garlic and a finely diced hot red chilli. Next a teaspoon each of cumin and chilli powder and ½ a teaspoon each of cayenne pepper and dried oregano.  Cook for a few minutes then add ½ a kilo (1 pound) of minced beef and as it cooks break it into small lumps. When the meat looks cooked add a tin of peeled diced tomatoes, 1½ cups of beef stock, a large potato and an equal amount of carrot cut into chunks. Cover and simmer until the vegetables are half cooked before adding a drained tin each of kidney beans and cannellini beans and two small diced peppers, one red and one green. Continue cooking until the liquid is mostly absorbed then season to taste with salt and pepper.

Serve with rice and a refreshing salad like this Mexican style cucumber salad. Simply slice and dress cucumbers with fresh lime juice and a Mexican hot sauce.