Chili con Carne

1 kg lean ground beef
1 can tomato paste
4 cloves garlic
1 onion (diced)
1 capsicum (chopped)
2 cubes beef stock
2 cans chopped tomatoes
1 can kidney beans
dark chocolate (grated)
chilli (to taste)
2 tsp paprika
1 tsp cayenne pepper
6 tbsp corn flour
½ cup water
basil
parsley
oregano
black pepper
worcester sauce
cumin
Tabasco sauce

1. Heat oil in a large saucepan over medium heat. Cook capsicum, and onion, until softened. Add the ground beef and cook until browned. Crumble over beef stock cubes; continue to cook for a few minutes.
2. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper.
3. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally.
4. Stir in kidney beans, and Tabasco sauce. Add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes.
5. In a small bowl, whisk together the corn flour and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Mango Salsa

1 mango (diced)
½ cup cucumber (diced)
1 tbsp jalapeno (finely chopped)
⅓ cup red onion (diced)
1 tbsp lime juice
⅓ cup cilantro leaves (chopped)
Salt and pepper

Mix all ingredients into a bowl.

Mexican Lasagna

Tortillas (Heat the tortillas in the microwave for 30 seconds to soften, then rub chilli oil on them and put them in a griddle pan for 30 seconds each side.)
Chili
Sour cream
Black pepper
Nachos
Jalapenos

1. Start with a tortilla, then a base layer of chili followed by tortilla, then a layer of sour cream mixed with black pepper and grate in some strong cheese.
2. Repeat layers.
3. After the final cream mix, crumble some nachos and sprinkle some cheese on top and add some diced chilli or whole jalapenos.

Bake in the oven for 20 min, serve with salsa.