| Ingredients |
Olive oil
2 medium onions
1 clove Garlic
2 tsp Chili powder
1 tsp Ground cumin, (or crushed cumin seeds)
2.2 lb (455 grams) chuck, minced or ground (about a 1kilo)
1 can (14 ounce) red kidney beans, drained (400 grams)
1 medium Red chile, deseeded and finely chopped
14 oz Chopped Tomatoes, 14 oz (400 grams)
1/2 stick cinnamon
5 oz water
Sea salt & Pepper, grounded
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| Preparation |
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.
Chop up the meat in the processor and add to the pan, cooking it until slightly browned.
Place the tomatoes (sun-dried for extra flavor) and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.
Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the red kidney beans 30 minutes before the end of cooking time.
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Per Serving: 424 Calories; 31 g Fat; 13 g Sat Fat; 87 mg Cholesterol; 254 mg Sodium;
12 g Carb; 4 g Fiber; 25 g Protein. |
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