Here's my own recipe for a chili that the whole family can enjoy. It uses pork mince instead of beef, partly due to the "Mad Cow" scare, but mainly because we prefer pork. It is less fatty and seems to absorb the flavours of the herbs and spices used in the recipe more readily.

INGREDIENTS:

• Ilb minced lean pork
• tin chopped tomatoes
• tin kidney beans
• large onion - coasely chopped
• two cloves garlic - minced
• cumin
• paprika
• oregano
• red chilis
• cayenne pepper
• salt
• 2 tbsp olive oil
•  

METHOD

In a large saucepan, heat the oil, then add the onions and cook until they're transparent. Add the garlic and pork and slowly cook until the meat is browned. Add all herbs and spices to taste and then the tomatoes and kidney beans. Simmer for half an hour, then add salt to taste. This chili tastes better if you cook it and then reheat it a few hours later, or even the next day.

You can serve this with rice or tortillas. Pitta bread stuffed with the mixture is good too. You could substitute cubed chicken breast for the pork, but omit the beans if you do. This chicken mixture works well when used as a tortilla filling.