Texan chilli and potato cakes

The Camp Cooks are here to show us how to make Cousin Lucy's Texan chilli and some tasty potato cakes.

Serves 8-10

Cousin Lucy's Texan Chilli with potato cake fingers

For the chilli:

1kg minced beef steak
1kg chopped onions
5 cloves garlic, crushed
2-3 fresh chillies
1 tsp chilli powder
2 tins of red kidney beans
2 tins chopped tomatoes
2 tbsp tomato puree
300g fresh tomatoes chopped
2 tbsp cornflour in water
1 red pepper
1 green pepper
8 oz sliced mushrooms
Salt and pepper
Parsley, to garnish
Oil for frying
½ pint beef stock

For the potato cake fingers:

1kg cold boiled potatoes
150g butter or low fat margarine
200g plain flour
Salt and pepper

Method

1. Fry the mince, onion, garlic, chilli, pepper and mushroom, added in that order.

2. Add the beans, tomatoes and stock and season.

3. Simmer for up to an hour, adding more stock if necessary.

4. Thicken with corn flour.

5. Meanwhile, make the potato fingers. Mash the cold potatoes really well with the butter, salt and pepper. Ideally use a ricer if you have one.

6. Combine the flour, roll out and cut into fingers.

7. Bake at gas mark 5 for 20 minutes.

8. Serve the chilli with the warm potato cake fingers.