Ingredients
500g beef mince
1 large onion
diced
4 cloves garlic
crushed
1 tbsp olive oil
1 tsp chilli
crushed
2 tbsp tomato paste
1 tsp sugar
1 whole peeled tomatoes
1 tin kidney beans
drained and rinsed in a sieve
2 tsp dried oregano
1 tsp cumin
1 cup beef stock
Equipment
- 1 pan
- 1 sieve
Instructions
- In a pan, fry the meat in the olive oil. Break up the lumps of meat as you go. Add the onion, chilli and garlic and cook until well browned stirring regularly.
- Stir through sugar, tomatoes and tomato paste with the beef stock.
- Simmer for 20 minutes with the lid on. Stir occasionally to make sure the mixture is not catching on the pan.
- Add the beans, oregano, and cumin and simmer with lid off for around 10 minutes. Add more beef stock or water if needed and stir regularly until the mixture looks thick and juicy.
- Season with salt and pepper and leave to stand with the lid on for 10 minutes.
Notes
Tip
You can add more crushed chilli if you like this dish super-spicy. 1 tsp is enough for a little kick and I would only add a touch if children were having it.
Tip
This a great meal to have on standby in the fridge and perfect cold weather food.
Variation
Serve with toasted cornchips to scoop it up with and some sour cream to cool the heat.
Storage
This is a great meal to have on standby in the fridge.
