- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 4 teaspoons mild chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 kg beef mince
- 1 tin (142 g) tomato puree
- 400 ml beef stock
- 150 ml dark beer
- 2 tins (400 g each) chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 green chilli, finely chopped
- 2 tins (390 g each) pinto or kidney beans, drained and rinsed
- Cooked rice
- 100 g Cheddar cheese, grated
- Old El Paso™ Jalapeños (from 215 g jar)
1. Heat the oil in a large deep saucepan and cook the onion and garlic for 5 minutes or until softened. Stir in the spices and continue to cook for 1-2 minutes. Add in the beef and cook over medium heat for 5-10 minutes, stirring occasionally, until beef is thoroughly cooked.
2. Stir in the tomato puree and cook for a further minute. Then add in the stock, beer, chopped tomatoes and Worcestershire sauce. Bring to a boil then turn down to a simmer, cover and cook for 30 minutes. Remove the lid, add in the kidney beans and continue to cook for a further 30 minutes. Serve in bowls garnished with the cheese and jalapenos.
Great served with a dollop of soured cream and some freshly chopped coriander.