Servings: 2-3 People
Ingredients:
300g of minced beef
25g of unsalted butter or 25ml olive oil
1 large onion
2 cloves of garlic
450g tin of kidney beans
450g tin of chopped tomatoes
1 tablespoon of tomato purée
1 teaspoon of sugar
1 fresh chilli (or dried) or 2-3 if you like it really hot!
1 tablespoon of Worcestershire sauce
450g sweetcorn
1 red pepper, cored, seeded and chopped
Pinch of cayenne powder
Pinch of salt
100g grated cheese (Cheddar or Red Leicester)
100 ml soured cream
1 bunch of chopped coriander leaves
Method: Peel your onion and garlic cloves and finely chop them. Melt your butter over a low heat in a large casserole dish on the hob. Once melted (do not let it bubble), add the onion and garlic. Let it soften for around 8 minutes on a low heat. Do not let it brown. Add your beef mince and turn up the heat to medium high. Keep stirring and breaking up the meat until it is all just browned. Then add your tin of kidney beans, tomatoes, tomato purée, sugar, Bovril and a pinch of salt. (If you wish to serve the children a non-spicy version, now separate a quarter of the mixture into a small saucepan and cook them simultaneously.) Add the chopped chillis to the main pot. Turn the heat up until it boils, then turn down to a low/medium heat and let it simmer with the lid on for 25 minutes. 5 minute before the end of the cooking time, add the tinned sweetcorn and chopped red pepper. Serve with white rice or a jacket potato and a handful of grated cheese (Red Leicester or Cheddar), a tablespoon of sour cream per person and scattering of chopped coriander leaves.
Credits: Mango Menus
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