INGREDIENTS

INSTRUCTIONS

This recipe is from my head so please excuse the "translation", it began
with having minced beef and red wine in the ingredients but has gradually
mutated over the years. (n.b. 200gms = about 7oz).
Heat oil over a medium heat in a heavy based saucepan, when hot add the
chopped onion and crushed garlic, fry for a few minutes, add the chopped
capsicum and fry a little longer, add the mushrooms and continue till
mushrooms are just cooked.  (The reason for this, is so the capsicum and
mushrooms are not overcooked especially the mushrooms).
Then add all the remaining ingredients, I usually start with the Tomatoes
and end with the Chile. Bring the pan to a gentle simmer, and simmer
covered/semi-covered for at least an hour, I try and leave mine for 2
hours.
I check the consistency as I go, trying to leave the lid on, then if there
appears too much liquid, leaving it partially on, etc.. stirring
occasionally to prevent sticking. Depends how long I am cooking it for.
A "Crock" pot would probably be ideal for this but I do not have one.
The sauce should end up relatively thick.
~ The reason I add the chile last is because I add all the rest of the
ingredients, stir them in, then remove a couple of ladels full and cook
that seperately for my 8 year old who doesn't appreciate the pleasures of
chile yet. She has been eating this since 8 months old (mashed up).
~ We prefer to eat this dish with fresh crusty bread, but are also known to
have it with rice, pasta, as the base for Nachos or Tachos, or  in
"Jaffels" (toasted sandwiches).
~ It freezes well - very handy for those evenings where the cupboard is
bare.
~ Leave out the mushrooms and kidney beans and it makes a reasonable Salsa.
steve@musca.digicon-brs.com.au Brisbane, Australia
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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