Chilli with Rice, Tortillas, Sour Cream and Lime

Top Friday night tea made from my own made-up recipe and ideally suited for all of us. I fried up some mince, onion, carrots and mushrooms before adding in chopped tomatoes, herbs, stock and puree. After simmering for about an hour, I stirred in the beans left over from Kasper tea last night and served up his version with long grain rice. It really is best not to use this kind save your basmati for curry nights instead as it does make a difference.

A few twists of a dried chilli flakes grinder added some spice after Kasper's had been safely dished up and I added some tortillas, sour cream and lime for a bit more interest for us grown-ups.

I realised while we were eating that I had forgotten to add any garlic but it was still tasty enough - I think there might have been some in the beans anyway. The great thing about this dish is you get loads - we had plenty left-over to put in the freezer for another day with a separate lot of 'chilli free chilli' for Kasper too.