This is such an easy recipe to rustle up, I find it absolutely delicious with cheesy nachos and salsa, but its just as delicious with plain rice.
1 onion chopped
2 cloves of garlic minced
2 tbsp of mild chilli powder
2 tsp ground cumin
2 tsp oregano
500g/1lb 2oz lean mince beef
400g/14oz tinned chopped tomatoes
1 beef stock cube
1 red pepper, halved lengthways, deseeded and chopped
6 sundried tomatoes chopped up
400g/14oz tinned kidney beans, drained and rinsed well
vegetable chopping board
- Heat a swirl of olive oil in the sauté pan. Add the onion, garlic and red pepper and fry for 5 minutes until soft and golden.
- Stir in the mild chilli, cumin, oregano to coat the onion, garlic and pepper. Then add the mince and mix in well with the spices and cook for 5 minutes until browned.
- Stir in the tinned tomatoes, sundried tomatoes and crumble in the stock cube, cook for 15-20 minutes.
- Add the red kidney beans to the chilli, stir and cook for a further 10 -15 minutes. Serve.
Use any left overs to make delicious pitta pockets, perfect for a picnic with a twist.
Simply toast the pittas and fill them with fresh crunchy lettuce, grated cheddar cheese and the left over chilli. Yum.