A First Chilli Con Carne

September 13th - There has not been much of a summer this year and the weather was cold and wet when I found myself in the butcher's shop on Saturday.  I could not think beyond steak pie with a great dob of puff pastry and lots of creamy mash.  Nothing better.  But Sunday dawned fair and warm. Plan B required.  Where to turn in times of crisis? Delia. Even if it is the Winter Collection.  I've never made a Chilli Con Carne before - mince has nearly always been made into bolognese or lasagne - but here was a recipe for Black Bean Chilli with Avocado Salsa that needed braising steak. 2 chopped onions, a crushed garlic clove, chopped coriander stalks and 2 chopped green chillies were cooked gently in olive oil then removed from the pan.  The beef was chopped up into small pieces then browned before adding a spoon of flour, the onions and a 2 tins of tomatoes to the pan.  This was cooked slowly for 1 1/2 hours then a chopped pepper and black beans added (kidney beans had to do!) and the casserole was returned to the oven for another half an hour.  The salsa was made with chopped tomatoes (skinned...!...well, if you must), avocado, red onion, coriander and lime juice.  I served the chilli and salsa with tortilla wraps and natural yogurt.