Chilli Con Carne 
This is a really simple mexican style dish that is quick to make and tastes a real ripper.
Makes 4 large serves
Ingredients
750g premium mince beef
1 large onion
2 cloves fresh garlic
4 small chilli (Birds eyes are great here)
1 tablespoon (The ones you eat your breakfast with) of olive oil
2 tablespoons tomato paste
1 x can (about 450g) of peeled tomatoes
1 x can (about 450g) of red kidney beans
1 x teaspoon (The ones you stir your tea with) of oregano
1 x teaspoon cumin
1 x cup of beef stock
Salt & Pepper
1 x large bag of corn chips
Tasty Cheese
As an optional extra, a drop of hickory smoke oil
Method
1. Peel the onion and garlic and chop up finely.
2. Grate about 2 cups of tasty cheese and put aside.
3. Heat the oil in a pan over a medium heat and add the mince and cook until it just turns brown (You'll need to stir it around occassionally).
4. Now add the onion, garlic and chilli and stir it through, put a lid on the pan and let it cook for about 3 minutes.
5. Add the tomatoes and tomato paste (and the hickory smoke oil if you are using it) stir it through and simmer the lot for about 20 minutes.
6. Drain the kidney beans (Pour the can of kidney beans into a colander, the thing with holes in it that you drain pasta in), to get rid of the water and then add them along with the cumin, oregano and beef stock to the pan and stir it through.
7. Add a bit of salt and pepper and stir it through.
8. Put some corn chips into each of the four bowls, and with a slotted spoon to drain excess liquid, spoon the mince mixture over the top of each. Sprinkle about a half cup of grated cheese on top of each and throw a few more corn chips in.
9. Serve it up and stand back, by this stage the smell will have got everyone within 100 metres into a feeding frenzy, it's that good.