2 tbsp oil
2 - 3 red chilies, finely chopped
4 cloves garlic, crushed
2 medium onions, roughly chopped
1 kg frozen lean minced beef
30 g coriander, stems chopped and leaves reserved
1 tbsp hot chilli powder
bayleaf
2 tsp ground cumin
2 tsp ground cinnamon
500 ml beef stock
3 tbsp tomato puree
2 x 420 g cans red kidney beans, drained and rinsed
salt and freshly ground black pepper
2 - 3 red chilies, finely chopped
4 cloves garlic, crushed
2 medium onions, roughly chopped
1 kg frozen lean minced beef
30 g coriander, stems chopped and leaves reserved
1 tbsp hot chilli powder
bayleaf
2 tsp ground cumin
2 tsp ground cinnamon
500 ml beef stock
3 tbsp tomato puree
2 x 420 g cans red kidney beans, drained and rinsed
salt and freshly ground black pepper
method
1. Heat the oil in a large saucepan and fry the chilli, garlic and onions until soft.
2. Add the meat, coriander stems, chilli powder, bayleaf, cumin and cinnamon. Stir to combine and cook until the meat has browned.
3. Add the stock and tomato puree and simmer for 20 minutes.
4. Add the kidney beans and simmer for a further 10 minutes, add seasoning to taste.
5. Sprinkle with the fresh coriander leaves.
6. Serve with boiled rice or tortilla chips.
2. Add the meat, coriander stems, chilli powder, bayleaf, cumin and cinnamon. Stir to combine and cook until the meat has browned.
3. Add the stock and tomato puree and simmer for 20 minutes.
4. Add the kidney beans and simmer for a further 10 minutes, add seasoning to taste.
5. Sprinkle with the fresh coriander leaves.
6. Serve with boiled rice or tortilla chips.
serving amount
serves: 4
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