 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A Mexican-American hybrid with a twist of the UK. Everyone knows this tasty dish but this one features a few alterations of my own. Another guest appearance from Mr Debra47. Ingredients:
1lb lean ground beef |
2 large onions (coarse chopped) |
4 large cloves of garlic (pressed/minced) |
2 birds-eye chillies |
1 tsp cumin seeds (grind with pestle & mortar) |
1/2 tsp oregano |
1/2 tsp dried crushed chilli flakes |
1/4 cup of coarsely chopped cilantro (coriander) |
2 14oz cans of chopped or plum tomatoes |
2 14oz cans of red kidney beans |
2 14oz cans black or navy (haricot) beans |
1 12oz can of (sweet)corn |
optional: rice or bread accompaniment |
Directions:
1. Using a deep heavy saucepan or non-stick frying pan (Skillet), brown the beef for around 5 minutes. Pour off any fat.
2. Add the onions, garlic, chilli, cumin, oregano and chilli flakes, then cook for around 5 minutes over a low heat till the onions are tender.
3. Stir in the tomatoes, kidney, black or navy beans; bring to the boil, reduce heat, then simmer or 20 minutes.
4. Add corn and cook until all appears heated through.
5. Garnish each serving with cilantro to complete.
6. Will feed six Slim Jims or 4 normal hungry people.
7. Serve with long grain rice, crusty French loaf or corn bread
|
|