Floyd’s Green Chilli

And now for my green chilli … actually I borrowed it from my pal Rod, our chef at the St Francis Hotel in Santa Fe - who assured me that we would beat the mayor hands down! The proportions of this dish are one part onion to two parts beef, one part carrot to two parts onion, and equal quantities of potatoes and beef. Use at least four chilli peppers if you like your chilli hot.