Mediterranean Chilli Beef
From DonSpain 10 years agoIngredients
- 300g/10oz Minced beef shopping list
- 45g/1½oz Pancetta (or unsmoked streaky bacon) - chopped shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 3 cloves Garlic - finely chopped shopping list
- 1 large Onion - finely chopped shopping list
- 2tbsp Red Pepper - chopped shopping list
- 1tbsp Green Pepper - chopped shopping list
- Dried Spice Mix of 1½tsp Paprika, 1tsp Oregano, ½tsp Coriander, ¼tsp Cumin, ¾tsp Chilli Powder, ¾tsp cayenne pepper - Chilli and Cayenne - to taste for heat shopping list
- 1 x 150g/5oz tin Tomato Puree shopping list
- 2 x 400gr/14oz tins Italian Plum Tomatoes - chopped shopping list
- 1 x 400g/14oz tin Red Kidney beans - in Water - drained shopping list
- Liberal splashes of Worcestershire Sauce - to taste shopping list
- To Serve: Rice - Pitta bread - Baked Potato shopping list
How to make it
- Heat oil in a large pot/pan, add pancetta and cook gently for 3 to 4 minutes until bacon is golden but not crispy;
- Add onion, garlic and peppers and continue to cook gently, stirring occasionally, for some 3 to 4 minutes or so until the onions soften a bit;
- Add spice mix, combine well with onion mixture and cook, stirring continuously, for further 1 minute;
- Add mince and, stirring continuously, break down and brown slightly for 4 to 5 minutes or so until NO LUMPS;
- Add puree, stirring in quickly to avoid burning;
- Add tomatoes, Worcestershire sauce and kidney beans, stirring continuously to mix well;
- Bring to boil, reduce heat and simmer, stirring occasionally, for about 45 minutes to an hour or so or until sauce thickens to desired consistency.
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