Chilli con carne

For best results ensure to have some time available as slow long cooking is essential for perfect result.

350g beef mince
100g smoked bacon or panchetta cubed
1 tablespoon butter
1 tablespoon olive oil
1 onion
1 celery stick
1 carrot
2 cloves garlic
2 bay leaves
Sprig of thyme
1 apple
2 teaspoons paprika
1 chilli diced
1 red capsicum pepper
1 can 400g red beans
6 ripe tomatoes peeled
1 tablespoon tomato paste
2 cups water
Salt & Pepper

Peel onion,apple and carrot. Finely chop onion, garlic, celery, carrot, apple, chilli and capsicum. Heat butter and olive oil in a heavy based saucepan add chopped vegetables and apple and fry gently. Add cubes of panchetta then mince, continue to cook until all well browned. Add paprika bay leaves and thyme then chopped tomatoes. Add water and tomato paste and cook slowly for half an hour. Add beans and continue to cook on very slow heat until all liquid evaporates. Season to taste and serve with tortillas.