|
Serves |
4 |
|
Prep time |
10 minutes |
|
Cook time |
45 minutes |
A tasty and simple dish to make for family and friends using cupboard ingredients!
| 1 large | white onion, diced |
| 1 large | red pepper, deseeded and cut into chunks |
| 2 cloves | garlic, crushed |
| 1 heaped tsp | hot chilli powder |
| 2 tsps | paprika |
| 2 tsps | ground cumin |
| 2 tsps | mixed herbs |
| 500g | minced beef |
| 400ml | beef stock |
| 400g tin | chopped tomatoes |
| 3 tbsps | tomato puree |
| 1 tsp | sugar |
| 400g | red kidney beans, drained and rinsed |
1. Add 1 tbsp vegetable oil to a pan over a medium heat, once hot add in the onion. Cook for around 5 minutes, stirring frequently until the onions have started to soften.
2. Next add the garlic and red pepper and cook for 2-3 minutes. Now reduce the heat and add in the chilli powder, cumin and paprika. Leave to cook for around 5 minutes – stirring occasionally to ensure the spices don’t burn.
3. Next add in the mince, breaking up any lumps with the back of a wooden spoon and cook until fully browned.
4. Once the mince is browned add in the tomato puree, chopped tomatoes, mixed herbs and beef stock – mix to combine everything together, bring to a simmer and leave for around 20 minutes.
5. After 20 minutes the sauce should have started to thicken – now add the drained kidney beans and sugar, bring back to a simmer and leave to cook for another 5 minutes.
6. Taste and season with salt and pepper then serve with any additional toppings of your choice – sour cream, sliced chilli, coriander.
Serve with some rice, tortilla chips and guacamole for a full meal!
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