Chilli con Carne

350g minced beef
1 large onion (sliced)
1 red pepper (chopped small)
1 green pepper (chopped small)
50g sliced mushrooms
400g tinned chopped tomatoes
1 tsp tomato puree
200g tinned kidney beans
2 crushed garlic cloves
2 tsp chilli powder

Dry fry the mince in a frying pan for approximately 5 minutes, constantly stirring. Next add the onions, peppers, mushrooms, chilli powder. Stir well and cook for a further 3 minutes. Next add the tomato puree and tinned tomatoes, bring to the boil then simmer for around 25-30 minutes, giving it the occasional stir. Drain kidney beans and add to the mince, cook for an additional 5 minutes. This chilli is great served with rice or on a jacket potato.