Chilli con Carne

I am sure that this is in no way traditional, but it's tasty anyway.

Ingredients:
1 onion
1kg mince steak (approximately - I use anywhere between 750g-1kg or so)
1-2 tins tomatoes or 1kg pureed fresh tomatoes
2-3 heaped dessert spoons tomato paste
1 tin red kidney beans
1 tin chick peas (this is optional, but I'd use another tin of kidney beans if you're not using this)
salt, pepper, chilli powder to taste
You can also add a grated carrot and zucchini if you like.

Method:
1.  Empty kidney beans and chick peas into a strainer and rinse well (I find they tend to foam disturbingly...) Set aside to drain.
2. Cut onion finely (or however you like to chop your onion for these things) and sauté in a large saucepan until clear and tender. (You will need the saucepan as you add the other ingredients. You can fry the onion in a frying pan and transfer it, if you prefer, but that just makes more washing up)
3. Add the mince, and brown.If you're adding carrot and zucchini, do it now.
4. Add salt, pepper and chilli (go sparingly with the chilli. The flavour will become more intense as it cooks. I've made this mistake more than one - lucky my family is not overly sensitive to chilli!)
5. Add tomato paste and tinned tomatoes. Make sure tomatoes are broken up to your liking before adding beans and chick peas.
6. Simmer until there is very little liquid left (this does depend on how you are serving it). Serve. We like to serve with tortillas, cheese and salad, as shown below. Warm the tortillas as instructed on the packet (generally, 10 minutes at 180C wrapped in foil) When I was younger, my brothers ate theirs in taco shells, or with corn chips, while I had mine on pasta (like bolognaise) or with toast soldiers.

 

Served!

This is mine, ready to wrap.

All rolled up

This is what a normal person's looks like.

But then is much harder to wrap up.

And it's much messier towards the end!