A friend likes to describe Scotland as the UK's equivalent of Texas. In that spirit, here's a traditional Dundee Red Chilli, as eaten by the cattle ranchers on the sprawling plains of southern Angus.

Chilli purists may like to compare this with a proper Texas chilli.

Makes about ten portions.

I use a pressure cooker for this; a heavy casserole pan and a substantially longer cooking time should also work.

Fry the bacon over a high heat to melt the fat. Finely chop the onions, chilis, and peppers; add to the pan, reduce heat to medium, and cook until the onions are soft and just starting to brown. Crush the garlic into the pan, stir in, and cook for a couple of minutes. Add all the other ingredients and stir well.

Add just enough water to cover, and cook on high pressure for 40 minutes. Serve with rice and crumbled mature Cheddar cheese.