Spicy MexicanPrep.Time: 10 min
Cook.Time: 30-35 min
ToolsLarge Saucepan with Lid
Ingredients100g/4oz Steak Mince
2 Cooking Onions
1 Red Onion
2 Cloves Garlic
1 Red Pepper
1 Green Chilli
1 Tin Kidney Beans
1 Tin Chopped Tomatoes
2 Tbsp Olive Oil
2 Beef Stock Cubes
2 Tbsp Tomato Puree
1 Tbsp Dark Soy Sauce
570ml/1pt Hot Water
1 tsp Chilli Powder
½ tsp Ground Cumin
½ tsp Italian Seasoning
MethodPeel and finely chop the onions and garlic.
De-seed and finely chop the red pepper and chilli.
Gently fry the onions in the olive oil until they have softened.
Add the red pepper, garlic, and chilli and fry for a few minutes.
Add the beef and stir well.
When the beef has browned add the chilli powder, ground cumin, Italian seasoning, black pepper and crumble in the stock cube.
Stir well to coat all the ingredients.
Drain and rinse the kidney beans.
Add the tinned tomatoes, tomato puree, kidney beans, and hot water.
Stir well and bring to the boil.
Simmer for 20 minutes.
Serve with crusty bread.
Homepage Print this recipe
Copyright 2020, soupheaven.info