Pepper with Meat

Since the unfortunate and tragic demise of a shared cooking blog, it was ever my intention to share a good recipe hereabouts, when I had the time and opportunity. Starting Saturday past, around noon until Wednesday next around noon I'm residing at my parental home with nothing on the 'to do'-list but the care of 5 chickens, one cat and one younger sibling. And pretty much nothing on the diversion agenda. * In conclusion I may state that I have no reason not to share the family recipe for a popular hot dish from Mexico and thereabouts.

Ingredients for 4 people

• 1 to 1,5 pounds of ground beef
• 1 large chopped onion
• 1 medium large chopped bell pepper ( any colour will do; red looks best, yellow tastes best)
• 1/2 pound of kidney beans
• 1/2 pound of sweet corn
• 1 fresh chili, minced extremely fine
• 1 pint of tomato sauce or 5 to 6 fresh diced tomatoes
• generous scoop of butter

Melt butter in a souppot. Fry onions and beef. When the meat is nearly done add in the bell peppers. When the bell peppers and onions are glazed add in the other ingredients and keep on a gentle fire fore another 15 minutes. Stir occasionally. Season with chopped garlic, ground black pepper, powdered chili and salt to taste. Serve with grated cheese and cornbread or white rice.

* French knitting, 2 mile bicycle trek to the supermarket, watching the BBC-series of Pride & Prejudice for the umpth time