Last night, whilst roasting the vegetables for our meal, Z kept herself busy by making a chilli con carne for tonight's meal. There are two main reasons why she did this. The first was the fact that she was in the kitchen anyway and once the vegetables were in the oven she had some time on her hands. The second is that chilli always tastes better the following day.
Beef mince, onions, celery, peppers, mushrooms, kidney beans and a tin of tomatoes made up the bulk of the chilli. The spice came from dried chilli, smoked hot paprika and Tobasco*. Dried oregano was also added for its depth of flavour. By the time Z came to reheat it for tonight's meal it had come together to form a delicious meal which had a chilli heat that grew with every mouthful. The day's rest really helped the flavours come together and Z cooked so much, we now have left-overs for the freezer!
*other hot sauces are available