Chilli beef winter warmer

By Drum Digital
12 June 2014

This spicy mince dish is a great hassle-free way to fill up a hungry family.

Serves 6

Preparation: 15 min

Cooking: 45 min

30 ml (2 T) oil

1 red onion, finely chopped

1 carrot, chopped

3 garlic cloves, crushed

5 ml (1 t) chilli powder

2 ml (½ t) paprika

2 ml (½ t) dried mixed herbs

500 g beef mince

1 can (400 g) whole cherry tomatoes

1 red pepper, chopped

1 can (400 g) red kidney beans

salt and pepper

500 ml (2 c) beef stock

GUACAMOLE

3 green tomatoes, skinned and seeds removed

½ onion, chopped

½ green pepper

1 avocado

45 ml (3 T) olive oil

salt and pepper

TO SERVE

pitta breads

handful of fresh coriander, chopped

  1. Heat the oil in a pot over medium. Sauté the onion until soft, add the carrot, garlic, chilli powder, paprika and mixed herbs and cook until fragrant.
  2. Add the mince and brown, breaking it up as it cooks. Stir in the tomatoes and red pepper and cook for a minute. Stir in the kidney beans and season with salt and pepper. Cook for 3 minutes. Pour in the stock and simmer for 30 minutes or until thickened.
  3. Guacamole: Blitz all the ingredients in a blender until smooth.
  4. To serve: Lightly toast the pitta breads. Garnish the mince with chopped coriander and serve with the guacamole and pitta breads.

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