1½ pounds lean ground beef (700 gm)
2 medium onions, chopped
3 cloves garlic, crushed and diced finely
olive oil
1/2 green pepper and 1/2 red pepper, chopped
One 28 oz can diced Italian tomatoes (796ml)
2 pkgs Oxo beef bouillon, or equivalent
2½ tbsp chili powder (37ml)
1/8 tsp paprika (.5ml)
1/8 tsp cayenne pepper (.5ml)
3 tsp Worcestershire Sauce
Salt and pepper to taste
5-6 white potatoes boiled and mashed with a little butter and milk
Prepare potatoes.
While they are boiling, sauté beef in a little oil, add onions and garlic and cook till beef is browned.
Add peppers and cook for about five minutes more. Add canned tomatoes and their liquid, along with seasonings. Heat to boiling, and simmer on low heat, stirring occasionally for 20 - 30 minutes, to thicken slightly.
Transfer to a shallow oven-proof casserole and tumble the mashed potatoes over top, spreading to mostly cover the chili mixture. I like the topping to look a bit chunky.
Spritz with a little olive oil and bake at 375°F or 190°C for about 30 - 35 minutes until the peaks of the potatoes start to brown.