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.