Ingredients:

• 1 tbsp – oil
• 1 – large onion, chopped
• 1 – capsicum, chopped
• 2 – Garlic Cloves
• 1 heaped tsp – chilli powder
• 1 tsp – paprika
• 1 tsp – ground cumin
• 500 g – lean minced Beef (you can use any meat)
• 1 – Beef stock cube
• 400 g – chopped Tomatoes
• 1/2 tsp – dried marjoram
• 1 tsp – Sugar
• 2 tbsp – Tomato puree
• 400 g – cooked Red kidney beans

Method:

1. Heat a pan over medium heat.
2. When the oil is hot, add the onions and cook, stirring frequently, until the onions are soft and translucent.
3. Add the garlic, capsicum, chilli powder, paprika and cumin and stir well.
4. Let it cook for about 5 minutes, stirring occasionally.
5. Increase the heat, add the meat and stir well for about 5 mins until all the mince are in uniform mince-sized lumps and evenly brown.
6. Crumble the stock cube into 300 ml of hot water.
7. Pour this into the pan with the mince mixture.
8. Add the chopped tomatoes, marjoram, sugar, salt and pepper.
9. Add the tomato puree and simmer it gently.
10. Bring the whole thing to a boil, give it a good stir and put a lid on the pan.
11. Turn down the heat until it is gently bubbling and leave it for 20 mins.
12. Stir occasionally to ensure that the mixture doesn’t stick to the bottom of the pan.
13. Add a little water if the mixture gets dry.
14. When the mixture reaches a thick saucy consistency, add the cooked beans.
15. Gently bubble without the lid for another 10 mins adding a little more water if it looks too dry.
16. Replace the lid, turn off the heat and leave your chilli to stand for 10 mins before serving.
17. Leaving it to stand for some time enhances the flavour.
18. Recipe Courtesy: Mareena’s Recipe Collections