Ingredients
- 500g ground beef
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp chilli powder (adjust to taste)
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 400g of canned chopped tomatoes
- 1 can (400g) red kidney beans, drained and rinsed
- 1 tsp sugar (optional, to balance acidity)
- salt and pepper to taste
- a handful of fresh coriander (optional), chopped
Directions
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened (about 5 minutes). Add the garlic and cook for another minute.
Step 2
Add the ground beef to the pan. Cook until browned all over, breaking it up with a spoon as it cooks.
Step 3
Stir in cumin, coriander, paprika, chilli powder, and oregano. Cook for 1–2 minutes to toast the spices.
Step 4
Stir in the tomato paste, canned chopped tomatoes, sugar (if using), and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, uncovered, until thickened.
Step 5
Add the kidney beans and cook for a final 10 minutes, stirring occasionally.
Step 6
Taste and adjust seasoning. Garnish with fresh chopped coriander if desired. Serve hot with rice, tortilla chips, or a dollop of sour cream.
