Armadillo Chili

* Be sure that your local butcher has hung the meat in his cooler for a few days to cure it. For those of you who don`t know a butcher who can provide `dilla meat, then minced beef or lamb can be substituted.

Over a medium heat, cook the onion in the until golden. Add the meat. Cook, stirring occasionally, until brown (approximately 10 minutes).

Mash together the jalapeno pepper, garlic and cumin. Stir into meat. Add chili powder, paprika, celery salt and season-all while stirring continuously.

Crush the plum tomatoes into the pot with their juice and add the tomato paste. Stir in the water and bring to a boil. Turn down the heat and simmer gently for 45 minutes in a loosely cover pot (in fact, the longer the better...).

It will thicken as it cooks down. Peek at it now and again - add a touch of water if it looks too thick, but remember that it should come close to sticking to the back of a spoon.

Serve up with grated cheddar cheese, sour cream, plenty of boiled rice and plenty of cold lager.