Chilli Con Carne

It's been a little cold round these parts of late, so what better way to warm up than with a nice hearty and spicy chilli con carne! (Would you believe that we have been fogged in at Pateena Rd for three days straight now! It's a bit depressing not seeing the sky for that long)

So to reward those people that drove through the pea soup last night to come to our place for tea, we rewarded them with two gigantic pots of chilli!

Chilli Con Carne
1 finely chopped onion
6 grated carrots
300 grams finely chopped mushrooms
200 grams cauli/brocolli mash (Left over from sundays cauli/brocolli cannelonni)
4 grated zuchinis
4 tins red kidney beans
500g fresh green beans
4 tins diced tomatoes
1 bottle passsata
1.5kg beef mince
500g turkey mince
Cayene Pepper
Salt
Paprika
Oregano

Saute the onions for about 10 minutes, until translucent. Crank up the heat and add the grated carrot, cook for about 3 minutes and add the mushrooms, cook for about 2 minutes and add the zuchinni, cook for about 2 minutes and add the cauli mash mixtures. Remove the veg mixture from the pan, put the pan back on the stove and get it hot. Add some oil, oregano, paprika, and pepper and fry for about a minute to release all the flavour, then add the mince and brown. Add the tomatoes, kidney beans, veg mixture, passatta and the green beans and adjust the seasoning to suit.

Serve hot with crusty bread, tacos, a fresh green salad, polenta and loads of good friends!