Over the years I've picked up some super recipes for some mighty fine Yankee tucker; deep fried crab stuffed mushrooms from Memphis, a traditional meatloaf from LA and gumbo from New Orleans, just to give you an idea.

Each week, along with Movie of the Week, there will now be a recipe to try. (An easy recipe any bloke can pull together to impress his gal.)

 

Lucy’s Chili Con Carne (As mild or as wild as you want it to be)

500gm top quality mince

2 onions - chopped

2 cloves garlic (I use 4; I hate vampires) - crushed

10 fresh mushrooms (golf ball size at least) – sliced and roughly chopped

1 large can peeled tomatoes – sliced into chunks and use the juice

375gm tomato puree

¼ cup soy sauce

¼ cup Worcestershire sauce

2 large cans Red Kidney beans (drained)

2 Beef stock cubes - crushed and sprinkled over mince during last 15 mins

Sweet chili sauce – two dessert spoons for mild; add more to suit your taste

Gravy powder

In a large electric fry pan fry onions, garlic and mushrooms until onions golden and soft. Add mince and fry until broken down and all mince is light brown (no red/raw mince left). Add soy and Worcestershire sauces. Add tomatoes, beans, puree and then simmer for 20 minutes.

When cooked see if there is much liquid remaining (from mushrooms and beans) if so, stir through a couple of teaspoons of gravy powder (gently, you don’t want lumps) to absorb liquid.

The real trick now is to put this away in the fridge overnight to eat the next day. This allows the full flavor to develop. It can be eaten immediately, but when you taste any leftovers the next day, well, then you’ll understand why it’s best if you can cook this the day before. Serve on a bed of rice. OR

Buy frozen ‘straw/shoe-string’ type chips (French fries) at your local supermarket and cook as directed.

Serve in large ‘banana split’ type bowl (a soup bowl will do)

Pour generous measure of Chili Con Carne mixture over the top of the fries.

Put hot-dog sausage in bun then top with Chili Con Carne mixture. Same can be done with a BBQ sausage rather than a hot dog sausage. Sprinkle with grated cheese.