Turkish Delight's Hash Chili Disclaimer: I've tried to make the best possible guess at the exact amounts involved in a recipe that I usually make without measuring. So the amounts are approximate and experimentation is definitely encouraged! -T.D. Melt in a large frying pan or kettle: 2 tablesp butter Add and sauté over medium heat till golden: 1/2 - 1 package mushrooms, whole Remove mushrooms and set aside. Heat in the same pan: 2 tablesp olive oil Sauté in the oil over medium heat: 1 onion, chopped 2 cloves garlic, minced 1/2 green pepper, chopped (optional) Crumble in and fry till brown: 400 g (1 lb.) ground beef Add and fry briefly with the onion and meat mixture: 1 heaped teasp ground cumin 1 heaped teasp cayenne (or less, depending how hot you like it) 1 heaped teasp black pepper 1/2 teasp dried basil Stir in: 1 large can of tomatoes (including liquid) 1 can (=1/3 cup?) tomato paste 2 or 3 cans kidney beans (including liquid) sautéed mushrooms Season with: 2 teasp salt 1 tablesp Worcestershire sauce 1 tablesp soy sauce 1 tablesp sugar* Once the mixture boils, reduce heat and simmer uncovered for about 45 minutes (or longer if you want a thicker result). Stir often. Adjust seasonings before serving; I usually end up adding more sugar, salt and spices at this point. Good served with sour cream or grated cheddar cheese. Serves four. Omit ground beef and add more mushrooms and green peppers for a vegetarian version. *Check labels of bean cans before adding sugar. Some brands already contain sugar, in which case you may want to add less.