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Chilli Con Carne - with a difference!
The usual chilli is made with red kidney beans. The use of the regular Mexican black beans here makes this an outstanding dish for chilli fanciers.

CHILLI CON CARNE CABELL

3lb minced lean beef
1 lb black beans, cooked
Cooking oil
2 medium onions, chopped
1 green pepper, chopped
1 clove garlic
1 small tin tomato puree
1 teaspoon celery salt
1 teaspoon Worcester sauce
1/2 teaspoon dry mustard
Pinch cayenne pepper
Pinch cumin seed (optional)
1 tablespoon chilli powder
Salt and pepper to taste

To cook the beans, soak them overnight in plenty of fresh water and simmer them next day in just enough fresh water to cover, with a generous teaspoon of salt. When they are almost soft, so that you can crush one between your fingers, remove them from the stove but do not drain.
Heat the oil in a large, heavy casserole on top of the stove and brown the chopped vegetables and garlic very lightly, stirring often.
Stir in the beef and cook until there is no more red in it, stirring with a fork and leaving the meat in small chunks, about the size of an olive.
Add the beans with the water in which they were cooked and all the remaining ingredients.
Cover and cook in a 150C (300F) degree (Mark 2) oven for about 25 minutes, or simmer gently on top of the stove, covered, for 20 minutes. Check seasoning before serving. Serves about 10 but this depends on the number of servings per person!

EXTRA ... EXTRA ... EXTRA
A super offer for Alfresco Internet visitors only - that's you!
Next week we will give you a special codeword. Just write the word on a piece of paper, show the checkout assistant and you will gain 20% off all fresh fruit and vegetables purchased. Remember, this offer is only for our Internet visitors.
December delight!
This week's cookbook special
Here's a hot recipe for a warmer winter! Low priced ingredients, simple preparation and short cooking time will all help to give your whole family a healthy, filling meal.
For an even faster trip to the table, you can use traditional kidney beans straight from a can and be ready to serve just 40 minutes from entering the kitchen! Why not drop in next week? We'll have more tasty recipes and a special selection of party tidbits to tease the tastebuds.

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Chilli Con Carne - with a difference!
The usual chilli is made with red kidney beans. The use of the regular Mexican black beans here makes this an outstanding dish for chilli fanciers.
CHILLI CON CARNE CABELL
3lb minced lean beef 1 lb black beans, cooked Cooking oil 2 medium onions, chopped 1 green pepper, chopped 1 clove garlic 1 small tin tomato puree	1 teaspoon celery salt 1 teaspoon Worcester sauce 1/2 teaspoon dry mustard Pinch cayenne pepper Pinch cumin seed (optional) 1 tablespoon chilli powder Salt and pepper to taste
To cook the beans, soak them overnight in plenty of fresh water and simmer them next day in just enough fresh water to cover, with a generous teaspoon of salt. When they are almost soft, so that you can crush one between your fingers, remove them from the stove but do not drain. Heat the oil in a large, heavy casserole on top of the stove and brown the chopped vegetables and garlic very lightly, stirring often. Stir in the beef and cook until there is no more red in it, stirring with a fork and leaving the meat in small chunks, about the size of an olive. Add the beans with the water in which they were cooked and all the remaining ingredients. Cover and cook in a 150C (300F) degree (Mark 2) oven for about 25 minutes, or simmer gently on top of the stove, covered, for 20 minutes. Check seasoning before serving. Serves about 10 but this depends on the number of servings per person!