My man seriously flips his lid every time I make this, he loves it so much. I originally got the recipe from my friend but I’ve since lost it and I now make it from memory with a few changes. The best thing about this meal is that it’s cheap, it’s low carb and you can make it in one pot which leaves very little washing up. Leftovers also keep beautifully for the next day.
1 kilo of lean beef mince
1 tablespoon of oil
2 teaspoons of ground cumin
2 teaspoons of ground paprika
2 white onions, finely chopped
4 gloves of garlic, crushed
A good pinch of chilli flakes
400gm (big) can of red kidney beans (drained and rinsed)
400gm (big) can of crushed tomatoes
2 tablespoons tomato paste
1 litre of beef stock
1 red capsicum, chopped
How to make it
1. Heat oil in a large saucepan and fry onions until brown. Add cumin, paprika, garlic and chilli. Cook while stirring for another few minutes. (This bit always feels very dry and weird at the bottom of the saucepan but trust me, it all works out in the end!)
2. Add beef. Cook until brown.
3. Add tomato paste, crushed tomatoes and beef stock. Bring to boil and then let simmer for 5 minutes. (I sometimes cheat here and crumble a beef stock cube into it and add water as I go. I quite like the final product to be thick with very little juice so watch how much stock/water you add if you don’t want it to be too stew like)
4. Add kidney beans and capsicum and let simmer for at least 20 mins. The longer you leave it the better. I’ve left this on low for at least two hours and it just steeps in its own flavours and gets yummier.
5. Serve with avocado and sour cream.
I’m very interested as to whether this would work with an eggplant, zucchini and tofu mix for vegetarians. I’m going to trial it on Sarah Von when she comes to visit! Don’t forget to ask us questions for our podcast.