Serves 4 people
Ingredients
- 400-500g beef mince
- 2 garlic cloves, peeled and chopped
- Mushrooms, sliced (optional)
- 1/2 red chilli, chopped (or 1tsp chilli powder)
- 2tsp cumin powder
- 2tsp ground coriander
- 450ml beef stock
- 400g tin of chopped tomatoes
- 400g tin of red kidney beans
- 3tbsp tomato puree
- 2tsp caster sugar
- 1tsp dried oregano
- Sea salt
- Pepper
Method
- Put a large non-stick saucepan on a medium-high heat with a little oil and add the mince.
- Once browned, add the garlic, chilli and mushrooms if using and cook until the mushrooms are softened and browned
- Add the kidney beans and stir for a minute
- Add the cumin and coriander. Cook together for another 2mins.
- Add the puree and stir until incorporated
- Add the stock slowly, stirring constantly.
- Add the tomatoes, sugar and oregano.
- Season with salt and pepper, and stir it all together.
- Bring it to a simmer, then reduce the heat and put a lid on it.
- Simmer gently for 45mins, stirring occasionally until the mince is soft and the sauce is thicker.