Two garlic cloves , minced
1 tbsp olive oil
1 onion , diced
1 red capsicum (bell pepper), diced
300g beef minced
3 tbsp tomato paste
1 can crushed tomato
1 can red kidney beans
125 ml water
Salt and pepper
CHILI SPICE MIX:
1 tsp cayenne pepper
2 tsp paprika powder
2 tsp cumin powder
1 tsp oregano –
2-3 chili (optional)
Heat the oil in a large skillet over medium high heat.
Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
Turn heat up to high and add the beef.
Cook, breaking it up as you go, until mostly browned.
Add Chili Spice Mix and the remaining ingredients with 1/2 cup of water for Quick Cook (20-40 mins).
Adjust salt and pepper to taste just before serving. Serve over rice, or ladle into bowls with corn chips or warm tortillas on the side (always with sour cream, cheese and coriander).
This dish is awesome for the Sunday family lunch!