Chilli

Ingredients:
Serves 4
625g/1.25lbs Manx topside of beef
2 onions, peeled and finely chopped
2 cloves, garlic, peeled and finely chopped
2 tsp each ground cumin and paprika  
1 tsp each ground cinnamon and chilli
I tall tin each, chopped tomatoes and red kidney beans
12 button mushrooms

Cooking Instructions:
Heat a little vegetable oil in an ovenproof dish and fry the beef until brown.
Add the onion and continue to cook for a few minutes.Add the garlic and spices plus the beans, tomatoes and quartered mushrooms. Stir thoroughly, season well, cover and place in a pre-heated oven 180C/350F/Gas4 for one
hour. Chilli in fact improves with keeping, so cooling and leaving over night in the fridge is a great idea.
 
Serve with boiled rice, as a filling for enchiladas or in taco shells with grated Manx cheese, Manx sour cream and fresh chopped tomatoes.
 
VARIATIONS ON THE THEME OF ‘C’:
Ceylonese Lamb:  
Continue as above but use strips of Manx lamb leg steak plus 2 tbsp curry powder rather than chilli, 1 tsp ground ginger rather
than cinnamon, a diced red pepper rather than the beans.Otherwise add a can of coconut milk and a handful of sultanas.  
 
Finish with chopped fresh coriander and serve with rice.
 
Creole Pork:  
Use either Manx pork fillet or chopped boned shoulder and brown with 200g/8oz chopped chorizo sausage. For spices use large pinch cayenne pepper, a good dash of Tabasco plus a tsp of dried thyme instead of the cinnamon and chilli. Add a diced green pepper, tinned cannelloni beans and a pork stock cube plus a good splash of white wine.