Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Jensen’s crushed garlic
- 1 onion
- 1 red capsicum
- 500g beef mince/ground beef
- 3 tablespoons Leggo’s tomato paste
- 800g Riviana crushed tomato
- 400g canned Edgel red kidney beans
- 500 mL Campbell’s SR beef stock
- 1.5 teaspoon sugar
Chili Spice Mix:
- 1 – 2 teaspoon cayenne pepper
- 4 teaspoon paprika powder
- 5 teaspoon cumin powder
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon oregano
- 1.5 teaspoon cooking salt
*Serves 5 people
Method
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 1 minute, then add capsicum and cook for 2 minutes until onion is translucent.
- Turn heat up to high and add beef. Cook, breaking it up as you go, until mostly browned.
- Add Chili Spice Mix. Cook until beef is browned all over. (This step helps release extra flavour from the spices).
- Add remaining ingredients, with 40 mL of water for Quick Cook or 125 mL cups for Slow Cook. Bring to simmer, then adjust heat per step below.
Quick Cook – 20 to 40 minutes, uncovered, on medium low heat so it’s bubbling gently; OR
Slow Cook – 1.5 to 2 hours, covered, on low heat so it’s bubbling very gently.