1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
g lean minced beef
1 beef stock cube
g chopped tomatoes
1/2 tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
g red kidney beans
Plain boiled long grain rice, to serve Soured cream, to serve
Method
1
Step 1
Dice the onion and the red pepper.
2
Step 2
Heat the oil to a medium heat, add the onions and garlic then sauté for about 5 minutes, until the onions are soft and slightly translucent. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Cook for another minutes, stirring occasionally.
3
Step 3
Add the lean minced beef and cook until browned.
4
Step 4
To make the sauce, crumble the beef stock cube into 300ml hot water and add to the beef mixture. Then add the chopped tomatoes, dried marjoram and sugar (to take away the sharpness). Add a good shake of salt and pepper and the tomato purée and add to the beef.
5
Step 5
Gradually bring to the boil, while gently stirring, then turn down the heat and simmer with a lid on for 20 minutes, stirring occasionally.
6
Step 6
Drain and rinse the red kidney beans and add to the pan. Bring to the boil again then gently simmer without the lid for another 10 minutes, adding a little more water if it looks too dry. Add seasoning to taste.
7
Step 7
Replace the lid, turn off the heat and leave your chilli to rest for 10 minutes before serving.
8
Step 8
Serve with soured cream and plain boiled long grain rice.
Ingredients
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500 g lean minced beef
1 beef stock cube
400 g chopped tomatoes
1/2 tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410 g red kidney beans
Plain boiled long grain rice, to serve Soured cream, to serve