added on 24/9/2009 by DaveClassic dish, but can be elevated to something really good if you cook it well.
- 1kg top quality steak mince
- 2 onions
- 1 green pepper
- Cinnamon stick (a good one!)
- 3 cloves garlic
- 3 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon hot chilli powder
- 1 to 2 teaspoons dried chilli flakes
- 1/2 bottle nice red wine
- 1 tin chopped tomatoes
- Beef stock cube
- Small tin tomato puree (about 2 to 3 tablespoons)
- Bay leaf
- 2 teaspoons oregano
- 2 tins kidney beans
- Salt and pepper
- Coriander leaves
- Fry the mince in a little oil in a big oven proof pan until browned; remove with a slotted spoon, leaving the juices and oil.
- Add finely chopped onion, green pepper and cinnamon stick; cook until soft, over a high heat, ideally adding some colour to the onions.
- Add the garlic and spices and cook for further couple of minutes.
- Add the wine, tinned tomatoes, beef stock cube, bay leaf, oregano, tomato puree and some water.
- Bring to the boil and then place in a medium oven for an hour or so, until it all starts to mellow together nicely.
- Add the kidney beans and cook for a further 10 minutes.
- Before serving, check the seasoning and add a good handful of chopped coriander leaves.
- Serve with long grain rice, home made guacamole, grated cheese, sour cream and jalapenos if you feel like going mad.
Use whole cumin seeds, roast them in a frying pan (dry - no oil) and then grind them up. The flavour will be ten times better than using shop-bought ground cumin.