Chilli

I'm afraid that you'll have to make do with a food blip because I'm cracking on with my marking today (as well as keeping up with the rugby of course!). It's not going to be a fiery chilli, I prefer something more subtle, and I'm making it with diced beef rather than mince because that's just how I roll. It'll have a few hours gently bubbling away in the oven before I enjoy some with rice, coriander, yoghurt, grated cheese and a tortilla - all the bits and bobs.