Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely sliced
- 1 large carrot, finely chopped
- 1 celery stick, finely chopped
- 2 pounds of ground beef
- 1 hot chili, finely diced
- 1 teaspoon cumin
- 1-3 teaspoons cayenne pepper (depends on how hot you like it!)
- 1 teaspoon paprika
- 1 teaspoon chili pepper, chipotle
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 heaped tablespoon tomato purée/paste
- 14-ounce can of chopped tomatoes
- 14-ounce can of kidney beans, drained
- 14-ounce can of black beans, drained
- 14-ounce can of hot/spicy chili beans
- 1 cup broth (I use whatever I have in the cupboard)
Preparation method:
- Heat the olive oil in a large, deep frying pan over medium to high heat. Add the onions, garlic, chili, carrot, and celery. Fry until the vegetables are softened, but not browned (about eight minutes).
- Increase the heat and add the minced beef turning regularly to brown the meat on all sides and the fat is cooked off a little.
- Add the salt, pepper, paprika, chipotle powder, cumin, cayenne pepper, and tomato purée/paste. Cook for three minutes, stirring continuously.
- Add the tomatoes and all the beans, and about 1/2 cup of the broth, and simmer for a couple of hours adding more broth if the mixture begins to dry out.
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