Quick and Cheap Chilli con Carne

Minced meat of any type can be used. Leftover meat from a roast or ragu is also good. Judge the quantities for the number of people. This is easily made vegetarian by omitting meat and substituting half a tin of beans person (serve with lots of grated cheese).

1. On a medium high heat, fry the onions and celery in a tablespoon of olive oil for 5 minutes in a large pan, then add the chilli, garlic and pepper. Continue frying until soft and tender, transfer to a bowl and set aside.
2. Squeeze the meat from the sausages and fry using the same pan as the onion mixture. Mash with a wooden spatula to break the meat into crumbs.  Continue to fry and stir until the meat is well browned. Drain the fat from the pan. (For other types of mince follow the same procedure – cooking in batches if necessary – adding more oil if required.)
3. When the meat is browned add the cumin, cinnamon and bay and fry for a minute then add the vinegar sugar and bay leaves, frying until the vinegar has all but evaporated. Add the tomatoes and fry, scrapping the pan – when this is bubbling add the paprika, onions, celery, garlic, chillies, beans and stock. Let this cook on low heat for 20 minutes. Ten minutes before the end of cooking add the oregano. Season with salt and pepper. NB: If more time is available let the chilli cook for longer, say an hour in total. It also benefits from resting and improves if left for the day after.
4. Serve with rice or jacket potatoes and with sides such as salad, grated cheese and Greek yoghurt. Or if it’s autumn and corn is in season – serve with corn on the cob and cooked green veg.