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A great recipe that was best to eat with friends and families. Serve with a salad and/or a very small portion of rice.
500 gram of lean meat
2 medium sized Onions(chopped)
3 garlic cloves (peeled and minced)
1-2 teaspoon of chili powder
2 teaspoon of ground cumin
2 teaspoon of ground coriander
2 tablespoon of plain flour
150ml of red win and meat stock
300 ml of beef stock
400 grams can of tomato
400 gram of red kidney beans (drained and rinsed)
3 tablespoon of tomato puree
1 teaspoon of caster sugar
1 bay leaf
flaked sea salt
ground black pepper

Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chili powder, depending on how hot you like your chili, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well. Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season it with a pinch of salt and plenty of freshly ground black pepper. Bring to a simmer on the hob, and then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

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