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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Quick one-skillet meal. Great with rice or bread. Adjust the amount of chilli powder to get the level of heat you want. For the garnish we used kung pao chillies because that's what's growing in our back yard right now, but you can use whatever chillies you want. Please note that I have classified this as Hungarian because there's not an option for Romanian and Hungarian seemed like the nearest alternative. Ingredients:
2 tablespoons olive oil |
1 onion, diced |
2 green bell peppers, diced |
2 tablespoons chili powder |
1 1/2 lbs ground red meat (beef, venison, elk, boar, etc) |
1 1/2 cups tomato sauce |
2 garlic cloves, peeled and crushed |
1 teaspoon dried marjoram |
1 teaspoon dried sage |
14 ounces kidney beans, drained and rinsed |
salt and pepper |
coarsely chopped chile (to garnish) |
Directions:
1. Heat oil in a large skillet.
2. Add onion and fry on high heat until it begins to turn translucent (2-5 minutes). Stir to prevent burning.
3. Add bell peppers and fry another 3 minutes. Keep stirring frequently.
4. Add the chilli powder and ground meat. Season with salt and pepper. Keep frying and stirring until meat is browned.
5. Add tomato sauce, spices, and kidney beans. Bring to the boil and then simmer 15 minutes, or until beans are soft.
6. Garnish with the coarsely chopped chillies.
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