Ingredients :
- 500 gm Lean Minced Beef or 400 gm’s of Quorn Mince
- 1 x 400 gm tin of chopped tomatoes
- 300ml of Beef Stock or 300ml of Veg Stock with a couple of teaspoons of Marmite in it.
- 1 heaped teaspoon of hot chilli powder
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- Some sunflower oil
- 2 Tablespoons of Tomato Puree
- 3 chopped fresh tomatoes or 3 chopped sundried tomatoes
- 1 green chilli chopped (optional)
- 1 large chopped onion
- 2 cloves of garlic
- 1 large chopped (diced) green or red pepper
- 1 drained and rinsed tin of kidney beans
- pinch of salt
- dash of ground black pepper
- teaspoon of sugar
Method :
- Heat a large heavy based pan to a medium heat (with a lid) and add around a tablespoon of sunflower oil.
- Throw in your chopped onion, pepper and garlic and fry gently until the onions are translucent.
- Add your mince/Quorn and fry until it has browned.
- add your 3 spices (cumin, paprika and chilli) and fresh chilli if you are using them and stir and cook for around 5-10 minutes.
- Add the tomato puree and fresh or sundried tomato and stir well.
- Add the tinned tomatoes and stock, stir and bring to the boil.
- Reduce to a simmer, place the lid on and leave for 20 – 25 minutes checking to make sure it doesn’t stick.
- after 20-25 minutes remove the lid and add the drained kidney beans.
- Stir and simmer without the lid on for a further 15 – 25 minutes or until the sauce has reduced slightly (you be the judge).
- Remove from the heat, bung the lid back on and stand for 10 minutes.
- Serve with rice, baked potato or fresh bread or all three and chips.