Ingredients1lb beef mince
1 large onion, chopped
2 green chilis, chopped (deseeded if you don't like it TOO spicy)
1 tbsp paprika
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
2 dashes Worcestershire sauce
1 can kidney beans (prepared as stated on can)
1 can chopped tomatoes
1 tbsp tomato puree
1 beef stock cube
1 glass red wine (optional but recommended)
Handy HintThis dish gets better on the second day of eating, so I tend to make it the night before we want to eat it.
MethodHeat a little oil in a large pan, and add the onion and chillis. Cook on a medium heat until soft and golden, then add the mince. Turn up the heat and cook until the mince has browned.
Add all of the spices - paprika, coriander, cumin and cinnamon. Stir thoroughly to ensure all of the mince is coated with spice, then add the Worcestershire sauce and the kidney beans. Add the chopped tomatoes and tomato puree, and stir it all together.
Make up the stock cube and add to the pot, adding less if using a glass of red wine. Stir well, reduce the heat, and leave to simmer for 45mins, stirring occasionally.
Serve with rice.