It really doesn't have to be a cold winter's night to enjoy this. The spicing amounts may seem way over the top but the fat content in the beef will balance out the capsaicin heat of the chillies...
4 - 8
Minced Beef - 500 g
| ||Casserole Beef, diced in 2cm pieces|
- 500 g
| ||Olive Oil - 3 tbsps|| |
| ||Roasted Red Peppers, roughly chopped - ½ jar|| |
| ||Cumin Seeds - 1 tbsp|| |
| ||Paprika - 2 tbsps|| |
| ||Fresh Garlic, finely chopped - 3 cloves|| |
| ||Onion, finely chopped - 1|| |
| ||Chipotle Paste - 50 g|| |
| ||Lime, zest & juice - 1|| |
| ||Beef Stock Cube - 1|| |
| ||Tomato Puree - 4 tbsps|| |
| ||Oregano - 2 tbsps|| |
| ||Chilli Powder - 3 tbsps|| |
| ||Sea Salt - to taste|| |
| ||Red Kidney Beans - 1 tin|| |
| ||Price's Spices Pipers Potion, finely chopped|
- 1 tbsp
• Heat the oil in a large deep frying pan. Fry the onion, roasted red peppers, cumin seeds and garlic until golden brown.
• Add the mince and break up whilst browning off. Then add the diced casserole beef and brown.
• Add the chipotle paste, dried spices and beef stock cube. Stir well until all the beef is well-coated in the spices.
• Add the chopped Pipers Potion chillies, oregano and salt, and stir. Add the tomato puree and 800ml water, bring to the boil, cover and simmer for about 60 minutes.
• Add the drained kidney beans and cook until heated through.
• Remove from heat, stir through the lime zest and juice and leave to stand for a minute. Serve with tortilla chips and rice.