This recipe would comfortable serve four people, and I serve it in a variety of ways - with homemade corn chips, grated cheese and sour cream; rice; vegetables.. you name it! It also freezes well, provided you let it cool completely before freezing.
INGREDIENTS:
500g beef mince
150g shortcut bacon, diced
400g tin diced tomatoes
1/2 cup passata
1 onion, diced
1 red capsicum, diced
2-3 cloves garlic, minced.
1 red chilli, sliced (I remove the seeds, because OUCHY)
1 tspn paprika
1 tspn cumin
1 tspn ground chilli (I sometimes use 2 tspn and omit fresh chilli)
400g tin beans - I use the four bean mix
Salt, to taste
1 cup beef stock (optional)
METHOD:
Heat a small amount of olive oil in a large saucepan over medium heat. Cook bacon for 5 minutes, or until crispy, then add the mince, cooking until browned (use a wooden spoon to break mince up and remove any chunks).
Add the onion, capsicum, chilli and garlic, and cook for 5 minutes, until softened. Then add ground chilli, paprika and cumin, and cook for 1 minute, until fragrant.
Add the tomatoes, passata and 3/4 cup of water (or beef stock) and bring to the boil. Cover, drop heat to low, and allow to simmer for an hour. Stir in the beans and cook for a further 25 minutes, or until sauce has thickened.
Serve with fresh bread, corn chips, vegetables, rice, etc. Great when topped with grated cheese or sour cream (or both). Tastes even better the next day! :)
Peace out.
- L. x
No comments:
Post a Comment