Ingredients
500 g beef mince not too lean
2 onions finely chopped, or 1
2 peppers green or red, finely chopped, or 1
4 garlic cloves crushed, or 2
2 teaspoons chilli flakes OR 1 jalapeno pepper or chilli, finely chopped
4 teaspoons cumin powder or 2
2 teaspoons hot chilli powder or 1
2 tins chopped tomatoes
1 tin kidney beans drained
1/2 cup beef stock or a stock cube, optional
2 tablespoons tomato puree
2 glasses of red wine preferably dry, or 1
1 sprinkle salt
1 sprinkle pepper
1 splash olive oil
4 cups rice half cup per person, or 2
3 springs of fresh coriander optional but preferable
300 g sour cream optional but preferable, or 150g
100 g cheddar cheese grated, optional
Preparation
add olive oil to a hot saucepan sprinkle in some salt and pepper add the mince and start to brown half way through the browning process, add the onions and garlic once flily browned, add the red/green pepper after a couple of minutes, add the chopped tomatoes, kidney beans, and wine after another minute or two, add the puree, cumin, and hot chilli powder cook over a low heat for a further 10-60 minutes add stock if necessary to add moisture add salt and pepper as necessary to balance flavour add the chilli or chilli flakes 10 minutes before the end boil the rice to coinside with your prospective finishing time serve with rice, sour cream and coriander
