This is my version of the original Neanderthin Chili:


Demi's Chilli

Serves 4

1½ lbs / 700g lean minced (ground) beef
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 mild green chillies, deseeded and finely chopped
1 small green pepper, finely chopped (bell pepper)
1 small red pepper, finely chopped (bell pepper)
1– 2 tsp chilli powder (or more, to taste)
1 400g can chopped tomatoes
5 fl oz (¼ pint) / 150ml beef stock

Brown the beef, and then drain any fat. Add the onion, garlic, peppers and chillies to the pan and cook for a further 5 minutes. Lower the heat before adding the chilli powder, beef stock and tomatoes. When thoroughly mixed transfer to a slower cooker.

If you haven't got a slow cooker, then you can cook it in a large casserole on the hob (top of the stove). When you've added the chili powder etc., and turned down the heat, leave it to simmer away for a couple of hours.

I never add any beans to mine, but there's no reason why you shouldn't, and there's also no reason why this couldn't be made with ground turkey too.