Time
1 hour 40 minutes
Serves
4
Difficulty
Easy
Ingredients
425g can red kidney beans, drained
1 tablespoon extra-virgin olive oil
560g lean ground beef
1 large yellow onion
1-2 garlic cloves
400g canned whole peeled tomatoes
340g pureed tomatoes
1/2 cup beef broth
1 tablespoon chilli powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon granulated sugar
1/4 teaspoon ground coriander
salt and freshly ground black pepper to taste
grated cheddar cheese for topping (when serving)
Method
Heat olive oil in a deep pot on high heat. Add chopped onions and sauté till golden. Add garlic, turn heat to medium and sauté 30 seconds more.
Add the beef and cook. Keep stirring until the beef has browned. Stir in the canned whole peeled tomatoes, tomato puree, beef broth, and all the dry seasonings. Add salt and pepper to taste.
Cook on low heat, stirring occasionally for 1 to 1 1/2 hours. Add the grated cheddar cheese to taste on serving.
