Perfect all year round, in summer with tortilla chips + cooling sour cream, or winter with a jacket potato and melted cheese!
This dish is best slow cooked, to really let all the flavours come through. Add kidney beans to add extra protein.
INGREDIENTS
1 Red pepper (diced)
1 Onion (diced)
4 Garlic Cloves (crushed)
1tbsp Oil
2 tbsp Tomato Paste
400g tin Chopped tomaotes
400g tin Kidney Beans
300ml Beef Stock
1 tbsp Thick Balsamic Vinegar
Pinch Brown Sugar
1/2 tsp Paprika
1/2 tsp Cumin
1/2 tsp Chilli Powder
Step 1: Sweat
Add the pepper + onion in a heavy bottom pan with the olive oil and cook over a medium heat until transparent. Then add the garlic + cook for 2 more mins. Remove from heat.
Step 2: Brown
Brown the minced beef in a separate pan. Make sure the temp stays high so the meat browns not stews, you may have to do brown the mince in 2 batches. Then pour in the beef stock to the minced beef.
Step 3: Stir
Add in the tomato puree & spices and give is all a good stir. Add in your chopped tomatoes, kidney beans, balsamic vinegar, brown sugar and some black pepper. Bring to the boil, then reduce the heat to simmer.
Step 4: Low
Cover and cook on low for 4-6 hours. This can be done in your slow cooker or in the bottom of a low temperature oven.
Step 5: Serve
Prepare your chosen sides + enjoy!