Recipe Index

Ingredients

• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 17¾ oz beef mince (ground beef)
• 3 tbsp tomato paste
• 28¼ oz can crushed tomatoes
• 14¾ oz can red kidney beans, drained
• 2 beef stock cubes, crumbled
• 1 1/2 tsp sugar
• 1/2–1 1/2 cups water
• 1–2 tsp cayenne pepper, to taste
• 4 tsp paprika
• 5 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp dried oregano
• 1 1/2 tsp salt
• Rice, corn chips or tortillas, to serve
• Sour cream, grated cheese and coriander, to serve

Method

1. Heat the oil in a large pot over high heat. Cook the onion, garlic and pepper for 3–4 minutes until softened.
2. Add the beef and cook, breaking it up with a spoon, for 5–6 minutes until browned all over.
3. Stir in the tomato paste and all the spices, sugar and salt, and cook for 1 minute until fragrant.
4. Add the crushed tomatoes, kidney beans, crumbled stock cubes and 1 cup of water. Stir well and bring to a simmer.
5. Reduce the heat and simmer gently for 25–30 minutes, stirring now and then, until the sauce is thick and rich. Add a splash more water if it dries out.
6. Taste and adjust the heat and salt. Serve over rice or with corn chips and tortillas, topped with sour cream, grated cheese and coriander.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)