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Pip’s White Lady Chilli
500g of beef mince
500g of pork mince
2 x 410g cans of red kidney beans
3 x 410g cans of diced tomatoes
1 x 410g can of corn kernels
3 carrots, peeled and sliced into ‘coins’
2 sticks of celery, chopped finely
1 large onion, diced
4 cloves of garlic, crushed
½ cup of tomato paste
1 packet of supermarket ‘taco seasoning’
1 tablespoon of dried oregano
1 tablespoon of sweet paprika
1 teaspoon of chilli flakes
4 stock cubes of your choosing (I used chicken)
500ml of water
Salt and pepper to taste
A slosh of olive oil
Put the mince into a large pot and fry until it’s starting to brown, spooning out any liquid that cooks off it. Add the onion. Fry for a few minutes. Add everything else. Simmer on a medium low heat, stirring often to avoid it sticking, for an hour or so. Two even. Whatever you like. When it’s done the liquid will have reduced and it will look thick and deliciously deep-red.
Serve with rice, sour cream and cheese. Or in tortillas. Or all of these things