This recipe is from my head so please excuse the "translation", it began with having minced beef and red wine in the ingredients but has gradually mutated over the years. (n. B. 200gms = about 7oz).

Heat oil over a medium heat in a heavy based saucepan, when hot add the chopped onion and crushed garlic, fry for a few minutes, add the chopped capsicum and fry a little longer, add the mushrooms and continue till mushrooms are just cooked. (The reason for this, is so the capsicum and mushrooms are not overcooked especially the mushrooms).

Then add all the remaining ingredients, I usually start with the Tomatoes and end with the Chile. Bring the pan to a gentle simmer, and simmer covered/semi-covered for at least an hour, I try and leave mine for 2 hours.

I check the consistency as I go, trying to leave the lid on, then if there appears too much liquid, leaving it partially on, etc.. stirring occasionally to prevent sticking. Depends how long I am cooking it for.

A "Crock" pot would probably be ideal for this but I do not have one.

The sauce should end up relatively thick.

~ The reason I add the chile last is because I add all the rest of the ingredients, stir them in, then remove a couple of ladels full and cook that seperately for my 8 year old who doesn't appreciate the pleasures of chile yet. She has been eating this since 8 months old (mashed up).

~ We prefer to eat this dish with fresh crusty bread, but are also known to have it with rice, pasta, as the base for Nachos or Tachos, or in "Jaffels" (toasted sandwiches).

~ It freezes well - very handy for those evenings where the cupboard is bare.

~ Leave out the mushrooms and kidney beans and it makes a reasonable Salsa.

steve@musca. Digicon-brs. Com. Au Brisbane, Australia

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.