Chili Con Carne

450 g/l lb lean minced beef
50 g/2 or onion, peeled and sliced
1 clove garlic, peeled and crushed
1-3 teaspoons chilli powder
2 tablespoons tomato puree
300 ml/1/2 pint water
2 x 225 g/8 oz cans red kidney beans, drained
salt
freshly ground black pepper

Put the beef, onion, garlic, chilli powder, tomato puree and water in a casserole and bring to the boil. Cover and simmer gently for 11/4 hours, skimming the fat off occasionally.

Add the red kidney beans, salt and pepper and simmer for a further 10 minutes. Skins off the fat with a spoon. Serve at once with brown rice. SER VES 4