The chilly evenings definitely need some chilli to warm them up a bit at the moment: our chilli peppers are pretty hot when red and ripe, but don’t worry – they’re not in the Scotch bonnet league. If you don’t like much heat, leave the seeds out and serve with lots of sour cream, and a beer or glass of wine. Perfect for a cool September evening…

Serves 4500g minced beef2 tbsp olive oil1 onion, diced1 large or 2 small sweet peppers, deseeded & diced½ small chilli pepper, diced1 tin drained kidney beans200g tomatoes, chopped or 1 tin tomatoes1 clove garlic, crushedjuice ½ lemon or limehandful oregano, choppedsalt and black pepper

Heat the oil in a large saucepan and fry the onion until softened. Add the mince and cook until browned. Add the garlic, lemon or lime juice, peppers and chilli and cook for a few minutes. Stir in the tomatoes, oregano and beans, and season to taste. Simmer over a low heat for 15-20 minutes, stirring occasionally. Serve with rice and sour cream or crème fraîche, and nachos if you’re really peckish. If you fancy a meat-free version, try with mushrooms instead of mince, and maybe aubergine, courgettes and carrots. If you’re a heat fiend, serve with chopped fresh chilli on top of the sour cream.

SXC

From our land into your hand

Purton House

Chilli Con Carne

The apprentice: Kate Collyns

Tel: 01793 772287www.purtonhouseorganics.co.uk

Printed on FSC-accredited paper made from renewable sources

Copyright Purton House Organics 2009

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From our land into your hand

Purton House