jayonabike
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- Location
- Hertfordshire
Made this yesterday, thought I’d share the recipe for anyone that’s interested.
This makes a big batch so enough to freeze as well.
2 white onions chopped
750g good quality beef mince
4 red chillis chopped
2 Tins tomatoes
Good dollop of tomato purée
2 cubes beef stock (I use those stock pots but oxo cubes would be ok)
2 tsp cumin
2 tsp coriander
2 tsp chilli powder
2 tsp paprika
2 tsp oregano
1 cinnamon stick
2 tsp dried chilli flakes
1 tin kidney beans drained
1 tin pinto beans drained
1 tin borlotti beans drained
Brown off the onions and add the chillis for a couple of minutes, add and brown off the mince. Lower the heat to medium
Add the tinned tomatoes, purée and stock, let that cook for 5 minutes then add all the herb/spices. Cook for anther 5 minutes then add all the beans, season and cover, Turn the heat down low and cook for 3-4 hours stirring every 20 minutes or so.
Cooking for this amount of time really ramps up the flavour and is worth it.
This makes a big batch so enough to freeze as well.
2 white onions chopped
750g good quality beef mince
4 red chillis chopped
2 Tins tomatoes
Good dollop of tomato purée
2 cubes beef stock (I use those stock pots but oxo cubes would be ok)
2 tsp cumin
2 tsp coriander
2 tsp chilli powder
2 tsp paprika
2 tsp oregano
1 cinnamon stick
2 tsp dried chilli flakes
1 tin kidney beans drained
1 tin pinto beans drained
1 tin borlotti beans drained
Brown off the onions and add the chillis for a couple of minutes, add and brown off the mince. Lower the heat to medium
Add the tinned tomatoes, purée and stock, let that cook for 5 minutes then add all the herb/spices. Cook for anther 5 minutes then add all the beans, season and cover, Turn the heat down low and cook for 3-4 hours stirring every 20 minutes or so.
Cooking for this amount of time really ramps up the flavour and is worth it.