Ingredients Jump to Instructions ↓

  1. 80ml (1/3 cup) vegetable oil

  2. 1.4kg lean beef mince

  3. 4 brown onions, finely chopped

  4. 4 garlic cloves, finely chopped

  5. 2 red capsicums, halved, deseeded, cut into 1cm pieces 2 tsp chilli powder

  6. 2 tsp dried oregano

  7. 2 tsp ground cumin

  8. 2 tsp ground coriander

  9. 90g (1/3 cup) tomato paste

  10. 2 x 420g cans red kidney beans, rinsed, drained

  11. 2 x 400g cans diced tomatoes

Instructions Jump to Ingredients ↑

  1. Method Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince. Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic. Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.


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