Chilli

2 tbsps oil
1 large onion, sliced
1 garlic clove, crushed
1 1/2lb minced beef
2 x 14 oz (400g) cans of red kidney beans
1 x 14 oz (400g) can of tomatoes
2 tsps hot chilli powder, or to taste
1 tsp oregano
1 tsp salt
1 tbsp vinegar

Heat the oil in a large saucepan, and cook the onion and garlic until softened. Add the meat, breaking it up with a wooden spoon, and cook until the pink colour has disappeared. Add the tomatoes, breaking them up with the wooden spoon, then add the remaining ingredients. Bring to the boil, reduce the heat, and simmer for about 30 minutes or until the chilii has thickened. Serves 4-6
    This recipe can easily be halved and will serve 2 greedy people, or 3 if served with a jacket potato. The meat can be reduced to 1lb (or 8 oz for halved recipe) to serve 4 (or 2) people with an average appetite. I recommend using Schwartz chilli powder.