Ingredients
- 500g pork mince
- 500g beef mince
- 1 red pepper, finely sliced
- 1 red onion, finely sliced
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp chilli powder
- 500ml beef stock
- 2 x tins peeled plum tomatoes
- 500g pork mince
- 500g beef mince
- 1 red pepper
- 1 red onion
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp chilli powder
- 500ml beef stock
- 2 x tins peeled plum tomatoes
Crumble your mince together and then pop in a pan on medium-high heat until it goes golden brown. Set aside.
Dice up your pepper and onion into small chunks and gently fry on medium heat with a pinch of salt to help them soften rather than crisp – about 10-15 minutes. Once translucent and soft add your spices and cook for 2 minutes to release the fragrances. Add back the mince and give it a really good stir.
Add 500ml beef stock and your plum tomatoes, giving them a mash with the spoon. I use peeled plum tomatoes rather than chopped tomatoes as they have much more flavour to them and are less watery.
Cook on low heat for 1 hour, or until reduced to a thick chilli sauce. Add your kidney beans and cook for a final 15 minutes before serving with rice, sour cream and cheese! YUM.