Ingredients
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2 tablespoons oil
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2 garlic cloves, minced
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500 -600 g ground beef
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1 (425 g) can chopped diced tomatoes with juice
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2 tablespoons tomato puree
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1 bay leaf
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1 teaspoon cumin, powder
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1 teaspoon dried oregano
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1 teaspoon chili powder (to taste)
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3 teaspoons paprika, smoked
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1 red capsicum, diced
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seasoning
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1/2 cup water
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2 beef bouillon cubes
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2 onions, chopped
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2 (420 g) cans red kidney beans
Instructions
- Place oil in a large saucepan and cook the onions and garlic until soft.
- Add the beef, stirring with a fork to break it up until it looses its pinkness.
- Add all the ingredients - EXCEPT the beans. stir and simmer on low heat for 1 hour.
- Drain kidney beans, add to the beef and cook for a further half hour.
- Serve either in a bowl with crackers or with either rice or salads as an evening meal. Great to freeze.