This hot, spicy dish could claim dual nationality since tradition has it that it was 'invented' in what are now the border states of the United States and Mexico. Whatever its origins, it remains a popular dish in both the United States and Mexico.
2 Tbs Olive oil
2 Medium onions, finely chopped
2 Garlic cloves, crushed
700 g (1 1/2 lb) Minced (ground) beef
225 g (8 oz) Canned peeled tomatoes
4 Tbs Tomato puree (paste)
1 Bay leaf
1 tsp Ground cumin
1 tsp Dried oregano
1/4 tsp Cayenne pepper
1 Tbs Mild chilli powder
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Beef stock
425 g (14 oz) Canned red kidney beans, drained
1. Heat the oil in a large saucepan. Add the onions and garlic and fry until they are soft.
2. Stir in the meat and fry until it loses its pinkness. Stir in the tomatoes and can juice, tomato puree (paste), seasonings and stock, and bring to the boil.
3. Reduce the heat to low and cover the pan. Simmer for 1 hour, stirring occasionally.
4. Stir in the kidney beans, re-cover the pan and simmer for a further 30 minutes. Remove and discard the bay leaf and serve at once.
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