• Prep time: 15 minutes  Cooking time: 30-35 minutes

• Serves: 6

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red pepper, diced
• 1 red chilli, finely chopped
• 500g beef mince
• 1 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 cinnamon stick
• 2 tsp barbeque spice
• 1 tsp dried origanum
• 3 tbsp tomato paste
• 1 tin chopped tomatoes
• 1 cup beef stock
• 1 tin kidney beans, drained and rinsed in cold water
• 1 handful fresh coriander, roughly chopped

To serve

• grated cheddar cheese
• sour cream
• chopped spring onions
• Corn bread

Method

1. On a medium heat, heat the oil and butter in a large pot, then add the onion, garlic, red pepper and chilli and allow to cook until the onions become translucent.
2. Add the mince, and brown.
3. Then add the dried spices, origanum and season to taste.
4. Increase the heat, add the tomato paste and cook on high, constantly stirring for 2 minutes.
5. Then pour in the tinned tomatoes and beef stock.
6. Bring the pot to the boil, before turning it down to a simmer. Leave to simmer, with the lid on, for 20 minutes.
7. Once the sauce is beginning to thicken, add the kidney beans and leave to cook for another 10 minutes to
8. allow the beans to soak up the flavours.
9. Stir in the chopped coriander and serve with grated cheddar cheese, sour cream, spring onions and a slice of corn bread.