Chilli con Carne

I was a bit sceptical because the recipe uses carrots and celeriac (imagine, celeriac!), but actually, it was surprisingly nice! I didn't notice the celeriac at all; DH said he noticed it, but just barely - it probably depends on how big you cut the cubes. When we tasted it after one hour of cooking (before adding the beans), it tasted nice, but tasted a bit shallow; using wine-terminology, I would say it lacked 'body'; we just let it simmer another hour or so, and that really helped.

(cooked 17 June 2015, just didn't get to review it any earlier)