Ingredients
The following ingredients have 4 Servings
- 500 g ground beef (minced beef)
- 1 tin chopped tomatoes ((400 g, 13 oz))
- 1 large onion
- 2 cloves of garlic
- 1 red chilli pepper
- 1/2 red bell pepper
- 1 tin kidney beans ((200 g, 7 oz))
- 3 bay leaves
- 2 cups beef stock
- 1 tbsp vegetable oil
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1 tbsp tomato puree
- fresh parsley to taste
- grated cheese to serve
Instruction
- Cut the onion roughly and add the vegetable oil to a large pan.
- Fry the onion until translucent, then add the minced beef and chopped garlic and stir until it the beef is no longer pink and the liquid is evaporated.
- Chop the red chilli pepper and mix it in. I recommend deseeding the red chilli pepper if you do not like that much spiciness.
- Add the chopped tomatoes, red kidney beans and beef stock. I like to throw the bay leaves in at this stage so the flavours can be released while the beef is cooking.
- Cook on a medium heat until most of the liquid has been absorbed and the beef is tender, that should take about 30 minutes on a medium heat.
- Add the cayenne peppers, tomato puree, chopped parsley and season with salt and black pepper.
- Remove from the heat and serve with grated cheese, basmati rice, couscous, bulgur wheat or anything else that takes your fancy.