A hearty, warming dish which can be adapted by adding more veg and beans to make it go a bit further.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Finely dice the onions, celery, carrots & pepper (and cube the potatoes).
- Heat the oil in a large pan. Add the onion, carrot, celery and pepper cook until the onions are nearly soft, about 10 minutes. Add the garlic and minced beef and cook, stirring constantly with a fork to break up any lumps.
- Stir in the chilli & cumin powder and cook for 3 mins.
- Mix in the tomatoes, stock, cubed potatoes, and bring to the boil. Reduce the heat, cover and simmer for 40 mins.
- Stir in the beans, season to taste with salt, pepper and the chilli sauce and simmer for a further 15 mins until all the flavours are well blended.
- Serve with rice or tortilla wraps.
Tip This recipe can be made without some of the fresh veg, if you don’t have all of them available. It does make the meat go further and it’s healthier.
The same recipe could be adjusted and made with more veg and beans but no beef. Chopped up bacon would also work as an alternative to the beef.
Ingredients
Prep time: 10 mins
Cooking time: 1 hour 10mins
2 tbsp olive oil
675g Beef Mince
2 onions
2 celery stalks diced
2 medium carrots diced
4 cloves of garlic
2 tsp ground cumin
2 tsp ground chilli powder
2 tins of chopped tomatoes
570ml stock (fresh or beef/veg stock cube)
2 medium potatoes peeled and chopped into 2.5cm cubes
1 red pepper diced
1 x tin of kidney or pinto beans drained and rinsed
Salt & pepper
½ tsp chilli sauce (optional)
