Chilli with chilli seasoning, chilli beans and chilli powder

When you are poor and have to bring yourself to eat mince, there is only one thing that makes that thought palatable to me and that is burritos. Hot ones.

There are of course a gazillion and one chilli recipes out there, but this is my own which is done in a slow cooker and bulks the mince out with some veges and tinned ingredients from the pantry. And it is of course, well, rather spicy.

For the chilli:
600g beef mince
Half an onion
1 clove of garlic
1 zucchini
1 carrot
1/2 capsicum
Old El Paso chilli seasoning
1 tsp Bhut Jolokia powder
Can of tomatoes
Can of hot chilli beans
Salt
Oil

Heat a bit of oil in a frying pan and fry the chopped onion and garlic for a couple of minutes. Add the capsicum.

Add the mince, breaking it up as you add it. You just need to brown the mince so it does not need to be cooked through - browning it just helps seal the flavour in.

Mix the canned tomatoes, chilli beans, seasoning and Bhut Jolokia powder in a bowl.

Put the mince mixture into the slow cooker and add the chopped carrot and zucchini.

Add the tomato mixture to the mince and veges and mix through.

Put on a low heat for about 6 hours. Add salt to taste.

Do with it what you will - tacos, nachos, chilli and rice, sloppy joes, with bread. I am told the possibilities with mince are endless. I will take their word for it.

Burritos is the only place this mince was headed and so a wrap was warmed for 30 seconds in the microwave and topped with lettuce, tomato, red onion, cheese, jalapenos and finished with a dollop of sour cream and decent sprinkling of coriander from the garden.

Ohhhhh man, so good. So tasty. And so incredibly spicy.

Being broke never tasted so good.