Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Olive Oil
2 Tablespoons Olive Oil
2 Onions Chopped
2 Tablespoons Olive Oil
2 Tablespoons Olive Oil
2 Garlic Cloves Crushed
2 Tablespoons Olive Oil
1 Kg (21/4 Lb) Lean Minced Beef
1 Kg (21/4 Lb) Lean Minced Beef
1 Kg (21/4 Lb) Lean Minced Beef
1 Kg (21/4 Lb) Lean Minced Beef
2 X 400g Cans Chopped Tomatoes
1 Kg (21/4 Lb) Lean Minced Beef
2 X 400g Cans Chopped Tomatoes
3 Tablespoons Tomato Puree
1 Kg (21/4 Lb) Lean Minced Beef
2 X 400g Cans Chopped Tomatoes
2 Red Chillies
Salt and Freshly Ground Black Pepper
2 Red Chillies
1 Stock Cube
Salt and Freshly Ground Black Pepper
2 Red Chillies
Salt and Freshly Ground Black Pepper
Salt and Freshly Ground Black Pepper
Salt and Freshly Ground Black Pepper
1 X Can Red Kidney Beans, Drained
1 X Can Red Kidney Beans, Drained
Salt and Freshly Ground Black Pepper
Small Bunch of Fresh Coriander
1 X Can Red Kidney Beans, Drained
Small Bunch of Fresh Coriander
Cooking Instructions
- Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened.
- Increase the heat and add the mince, cooking quickly until browned (break down any chunks of meat with a wooden spoon)
- Stir in the tinned tomatoes, tomato puree, and fresh chilli flakes.
- Crumble in the stock cube.
- Season well with salt and pepper.
- Bring to a simmer.
- Cover with a lid and cook over a gentle heat for about 50 to 60 minutes, stirring occasionally, until the mixture is rich and thickened.
- Add the kidney beans and fresh coriander.
- Cook for another ten minutes (uncovered)