50 g butter
2 large onions finely chopped
2 cloves garlic crushed
500 g minced beef
2 tsp chilli powder
4 tsp cumin powder
65 g can tomato puree
2 x 425 g cans red kidney beans, drained
300 ml beef stock
salt and freshly ground black pepper
chopped parsley
2 large onions finely chopped
2 cloves garlic crushed
500 g minced beef
2 tsp chilli powder
4 tsp cumin powder
65 g can tomato puree
2 x 425 g cans red kidney beans, drained
300 ml beef stock
salt and freshly ground black pepper
chopped parsley
method
1. Melt the butter in a flameproof casserole. Add the onions and garlic and fry gently for 5 minutes until golden. Stir in the beef and cook, stirring for 10 minutes.
2. Mix together the chilli powder, cumin and tomato puree and stir into the beef. Add the kidney beans, stock and salt and pepper to taste.
3. Cover and allow to simmer for 25 minutes.
4. Sprinkle with chopped parsley and serve hot, with plain boiled rice or crusty French bread.
2. Mix together the chilli powder, cumin and tomato puree and stir into the beef. Add the kidney beans, stock and salt and pepper to taste.
3. Cover and allow to simmer for 25 minutes.
4. Sprinkle with chopped parsley and serve hot, with plain boiled rice or crusty French bread.
serving amount
serves: 4
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