serves 4
A great recipe to double up on and freeze leftovers for tasty fast food - eat with nachos, in tacos, rolled in enchilladas or as below with crusty bread, guacamole, refried beans and salad.
455g beef mince
Salt & pepper
200g sun-dried tomatoes in olive oil
2 medium onions
1 clove garlic
2 x 400g tins of tomatoes
2 level tsp chilli powder
½ a stick of cinnamon
1 fresh red chilli, deseeded and finely chopped
2 x 400g tins of kidney beans
1 heaped tsp ground cumin (or crushed seeds)
Olive oil
Use a metal pan or casserole with a lid, which you can use on the hob and in the oven. Preheat oven to 150C/ Gas 2. Chop the onions and garlic in a food processor until finely chopped, then fry in a little olive oil until soft. Add the chilli powder, fresh chilli, cumin and a little seasoning. Then add the beef mince and continue to cook until browned. Chop the sun-dried tomatoes in the food processor with enough oil from the jar to loosen the paste. Add these to the beef with the tomatoes, cinnamon stick and a wineglass of water. Season a little if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to a simmer and cook for 1 ½ hours or transfer the pan to the oven for about the same time (check it doesn’t get too hot or overcook). Add the tinned kidney beans 30 minutes before the end of the cooking time.
This always tastes better if you cook it the day before and re-heat. It’s great served with crusty bread, green salad and yoghurt or guacamole.
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