Chilli Beef

By Faeza
14 January 2016

Chillie Beef V1 EMAIL


1 Kg lean beef mince

1 TBS Sunfoil Pure Sunflower Oil

2 cloves garlic, chopped

450 g can tomato puree

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup corn flour

450 g can kidney beans, drained and rinsed

450g can sugar4 beans, drained and rinsed

Grated cheddar cheese, for serving

1 onion finely chopped, for serving

Tortilla chips, for serving

Lime (or lemon) wedges, for serving

1 Cup Allsome Long Grain rice

½ teaspoon salt.

Heat the Sunfoil Pure Sunflower Oil in a pot, add the mince and the garlic. Cook over medium heat until browned. Pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot with a lid, and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the cornflower in a small bowl. Add 1/2 cup water and stir together with a fork. Pour the cornflower and water into the pot. Stir together well, and then taste and adjust the seasonings and put into pot. Add the beans and simmer for 10 minutes.

Cook the Allsome rice with water as per directions on the packet.

Serve meat mixture on rice.  Top with grated cheese, onion, tortilla chips and lime wedges.

Serves 4.