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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A great way to impress everyone with a pound of mince! This has been a family favourite for years but I seem to be increasing the spices to make it even hotter as I get older....... best to share it now before it gets too hot to handle........... Ingredients:
oil |
1 onion, chopped |
3 -4 garlic cloves, crushed |
1/2 kg minced beef |
1 (400 g) can chopped tomatoes |
1 tablespoon tomato puree |
1 (400 g) can kidney beans, drained & rinsed well |
1/2-2 teaspoon chili powder (to personal taste) |
1 -2 teaspoon oregano |
1 -2 teaspoon cayenne pepper |
2 bay leaves |
1 beef stock cube |
salt |
Directions:
1. Heat oil in medium pan.
2. Fry onion & garlic together until onion soft and translucent.
3. Add mince and stir gently until browned, taking care not to break mince up too much. Add tomatoes, tomato puree, chilli, oregano, cayenne, bay leaves, stock cube & enough water to almost cover.
4. Simmer gently for 1 hour.
5. Add salt to taste.
6. If you want to add more spices you need to let it simmer for another 15-20 mins to allow the flavour to develop.
7. Add kidney beans and allow to heat through. Serve with crusty bread.
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