This is one of our all time favourites in the Bloor household. We eat it almost every week, mixing it up by spreading over nachos and sprinkling with cheese. Or combining with crispy potatoes wedges and enjoying with homemade guacamole. Its super easy to make, goes far and tastes delicious when reheated the next day.
Ingredients
500g Edcombe Farm mince beef
1 large onion, finely chopped
1 red pepper, finely chopped
2 garlic cloves, crushed
1 heaped ts of chilli powder
1 tsp paprika
1 tsp ground cumin
1 beef stock cube
1 tsp sugar
2 tbsp tomato puree
410g red kidney beans in chilli sauce
Rice to serve
1. To start heat the oil in a large pan over a medium heat, once hot, cook the chopped onion pepper for about 5 minutes, stirring frequently.
2. Add the garlic, chilli powder (if you like it spicy use hot chilli powder) paprika and ground cumin. Stir and cook for another 5 minutes, stirring occasionally.
3. Turn the heat up slightly and add the beef mince, stir and cook for 4 – 5 minutes, ensuring the meat is broken up and browned evenly.
4. Dissolve the stock cube in 300ml hot water – try crumbing the cube first so it dissolves quicker. Pour the stock over the mince mixture, followed by the chopped tomatoes, sugar, tomato purée, kidney b
eans, and sauce, and seasonal with salt and pepper.
5. Stir well and leave to simmer gently for 5 minutes.
6. Transfer the contents of the pan into a slow cooker and cook on low for 4 – 6 hours.
7. Serve with boiled rice and sour cream.
N.b. if you do not have a slow cooker then transfer the pan to the oven and book on 150°C/Gas 2 and cook for 4 hours.
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