Lundulph's Chili Con Carne

This is a favourite of ours and is fairly quick to make. Also freezes well.

2 onions
2 - 3 cloves of garlic
0.5 dl grapeseed oil
800 g - 1 kg minced beef
2 tbsp plain flour (or sauce flour, I suspect it's the same)
0.5 l beef stock (3 Oxo cubes)
3 tbsp tomato pure
2 cans (400 g) red kidney beans
4 - 5 green peppers
fresh or dried crushed chillies, black pepper and salt to taste

1. Boil up the water for the stock and add the beef cubes and tomato puree and stir in.
   
2. Dice the onions and fry, crush or press the garlic and put it in with the onion.
3. When the onions are soft, add the mince and stir vigorously to stop it from going lumpy.
4. When the mince has browned, add the flour and stir it in.
5. Now add the beef and tomato puree stock.
6. Stir in the kidney beans and the dried crushed chillies if you are using these.
7. Cover and leave to cook for 15-20 minutes
8. Add the peppers and the fresh chillies if you are using these and cook for another 10 minutes.
9. Taste it and add black pepper and if needed salt.

I usually serve this with boiled brown rice or with taco shells.