Ingredients
- 2 tbsp vegetable oil
- 2 large onions, peeled and finely chopped
- 4 cloves garlic, peeled and chopped
- 400g beef mince, best with a 20% fat content
- 2 tsp cumin
- 1 tsp ground cinnamon
- 1 tbsp paprika, optional
- 2 tbsp dried oregano
- ½ level tsp dried chilli flakes
- 400g can chopped tomatoes in juice
- 300mls water, roughly
- 1 tbsp tomato puree
- 2 x 10g beef oxo cubes
- 2 tsp liquid smoke, optional
- 2 tbsp sugar
- 1 x 400g can kidney beans, drained
- salt and freshly ground black pepper
- Sides:
- • chopped avocado
- • sour cream
- • soft tortillas
- • fresh coriander
- • hot dog sausages
- • dog rolls
Method
- Heat the oil and add the onions and garlic and soften.
- Add the mince and break up well with a wooden spoon. Then cook until all the moisture has evaporated and the meat is starting to brown nicely.
- Next add all the rest of the ingredients and mix well and bring to a simmer.
- Mix well and taste adjust the seasoning if needed.
- Cook for 35-40 minutes gently, then adjust the seasoning if needed.
- Serve with the sides.
Phil's Tips
For the veggie version, I add 2 cans kidney beans and Jackfruit, then use a veg stock cube instead of a beef one and no bbq sauce, unless it’s a vegetarian one.
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