500g chuck steak or minced beef
2 medium onions
1 clove garlic
1 Tbs olive oil
2 tsp chilli powder
1 tsp ground cumin
200g sun-dried tomatoes in olive oil
1 fresh red chilli, seeded and finely, chopped
2 tins tomatoes
2 tins red kidney beans, drained
Stick cinnamon or 1 tsp of powder
Salt and freshly ground black pepper
1 stock cube (optional)
1 tsp sugar
To serve:
Sour cream mixed with chopped spring onions
Grated cheese & corn chips
If you are going to use the oven method then preheat the oven to 150°C.
Chop onions and garlic and fry in olive oil in a large deep frying pan until softened.
Add the chilli powder and cumin and a little seasoning. Add the meat and cook, stirring, until slightly browned. Place the sun dried tomatoes with their oil and the chilli in the processor and blend to form a paste. Add to the beef with the tomatoes, cinnamon stick, sugar, stock cube if using and a cup of water. Season a little more if necessary.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1½ hours or transfer the pan to the oven for about 1½ hours. Add more water as necessary and stir from time to time.
Add the red kidney beans 30 minutes before the end of cooking time.