- Serves 6-8
- Preparation time 10 mins
- Cooking time 1 hr 20 mins
- 2 tbsp olive oil
- 2 packs Minced Steak (880g total)
- 1 onions, chopped
- 2 carrots, finely diced
- 2 sticks celery, finely diced
- 2 cloves garlic, chopped
- 2 red peppers, roughly chopped
- 3 tsp chilli powder
- 3 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tins red kidney beans rinsed
- 2 tins chopped tomatoes
- 1 tbsp tomato purée
- 1 small bunch (chopped) fresh coriander
- 2 tbsp balsamic vinegar
- Salt and pepper
- Heat the oil in a heavy pan on a medium high heat then brown the mince in batches, breaking up with a wooden spoon as required and setting aside when browned.
- Add the onions and carrots and cook for 2 minutes, then add the celery, garlic and peppers and cook for a further 3-4 minutes until softened and lightly coloured.
- Add the spices and cook for a further minute, stirring occasionally, then add the beans, tomatoes, tomato purée, coriander stalks and the browned mince.
- Fill one of the empty tins with water and pour this into the pan. Add balsamic vinegar and season with a good pinch of salt and pepper.
- Bring to the boil and turn the heat down to simmer for about an hour, stirring every now and again to stop it catching.
- Serve with your choice of rice, tacos or jacked potatoes, with grated cheddar cheese, guacamole or soured cream as you prefer, sprinkling the coriander leaves on top.
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