Chilli Con Carne

I never ate mince until my Aunt made this chilli some 20 years ago. I've never changed a thing and everytime I cook it everybody loves it, even those kidney bean haters out there

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   Most of this is in the preparation. You need to get all the ingredients sorted out then just wack them all into a big pan with a lid to all cook together. This is how I do it.
   
   Gently fry off the minced steak to brown. Drain off the fat and set to one side.
   
   Gently fry off the minced lamb to brown. Drain off the fat and set to one side.
   
   Wash and slice the mushrooms.
   
   Open tins of chick peas and kidney beans, rise under cold water and set to one side.
   
   Chop the onions as preferred, sliced or diced.
   
   Prepare the packet mix as per the instructions on the back.
   
   Get your medium/large pan and add a bit of olive oil heat this up.
   
   Throw in the onions and gently fry until soft.
   
   Add the choppd chilli to thie onions and fry for a few minutes. I use chilli to my taste, this is optional but worth it!
   
   Add both the lamb and steak mince (previously drained).
   
   Add the kidney beans and chick peas.
   
   Add the jar of passata.
   
   Add the tinned toms.
   
   Add the mushrooms.
   
   Peel and crush the garlic, add this. I use a lot more than 2 cloves add what you prefer for your own taste.
   
   Pour in the packet mix blend.
   
   Cover and cook gently for 40/50 minutes. Keep an eye on it when cooking and give it a good stir to avoid it sticking to the bottom of your dish.
   
   Serve with preferred rice, I use plain white long grain. Enjoy!!