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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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What a wonderful combination of flavours ! - the beans with the beef and chili makes it a real comfort food,serve either in a bowl with crackers, with rice, or salads as a main meal. Great served over a split baked potato. Ingredients:
2 tablespoons oil |
2 onions, chopped |
2 garlic cloves, minced |
500 -600 g ground beef |
1 (425 g) can chopped diced tomatoes with juice |
2 tablespoons tomato puree |
1 bay leaf |
1 teaspoon cumin, powder |
1 teaspoon dried oregano |
1 teaspoon chili powder (to taste) |
3 teaspoons paprika, smoked |
1 red capsicum, diced |
seasoning |
1/2 cup water |
2 beef bouillon cubes |
2 (420 g) cans red kidney beans |
Directions:
1. Place oil in a large saucepan and cook the onions and garlic until soft.
2. Add the beef, stirring with a fork to break it up until it looses its pinkness.
3. Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
4. Drain kidney beans, add to the beef and cook for a further half hour.
5. Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.
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