I've been cooking a lot recently and decided to put the more successful attempts on my blog. By "successful" I mean the ones that I deem good enough to feed to guests (should there happen to be any).

A note on quantities: I try to cook enough for at least two meals since I freeze the leftovers and have them on nights I don't have time for cooking, or just don't feel like it.You may have to adjust the quantities to suit - just use the same ratios.

So, without further ado: my version of Chile con Carne - not from a recipe book but probably inspired by a recipe I saw before.

Ingredients:
250-300g lean beef mince (1/2 of approx 500g pack)
1/2 can red kidney beans (drained)
2 red jalapeno peppers (seeded and finely chopped)
3 rashers bacon (chopped, and trimmed of excess fat...)
1/2 red bell pepper (finely chopped)
2-3 medium carrots (finely chopped - I've stopped peeling carrots)
1/2 onion (f.c.)
1-2 cloves of garlic (f.c.)
1 Tsp cooking oil
1 300ml bottle beer (I happened to have Hansa Pilsener... Guinness might be interesting)
1 tsp chilli powder (mine had a bit of masala mixed in - as long as you don't use yellow curry powder it should be fine)
1-2 tsp Tobasco sauce (to taste)
1 small avo (more if you have to feed more people)
sour cream to taste
Wholewheat Bread/multi-grain Provitas/Nacho chips

Method:
Fry garlic, onion, peppers, chilli powder, and bacon in oil for a bit.
Add mince and continue frying (use a fork to get rid of any lumps in the mince)

When mince starts to brown a bit, add, beans carrots and beer and Tobasco. Bring to a boil and then turn heat down. Simmer uncovered for 20-40min or until most of the liquid has disappeared. Turn heat off and allow to stand for a few minutes.

In the meantime cut avo length-wise in two and scrape out the flesh. Make guacamole by mashing avo with salt and pepper, add some lemon juice if preferred.

Serve chile with bread/etc. guacamole and a dollop or two of sour cream. Makes 3-4 servings.