Ingredients:

  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 5 lbs Lean Beef Mince (approx. 680 g)
  • 1 medium Yellow Onion, finely diced
  • 1 large Red Bell Pepper, diced
  • 3 cloves Garlic, minced
  • 1 x 15 oz can Kidney Beans, rinsed and drained
  • 1 x 14.5 oz can Chopped Tomatoes (approx. 400 g)
  • 1 cup Beef Stock (low sodium, approx. 240 ml)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tsp Smoked Paprika (Spanish Sweet)
  • 1 tsp Ground Cumin
  • 1 tsp Chilli Powder (mild-medium heat)
  • 1 Tbsp Dark Brown Sugar
  • 1 Tbsp Worcestershire Sauce
  • Optional: Grated Mature Cheddar Cheese, Sour Cream or Crème Fraîche, Fresh Coriander/Parsley

Instructions:

  1. Prep the Vegetables: Dice the onion and pepper. Mince the garlic. Drain and rinse the canned beans thoroughly.
  2. Brown the Mince: Heat the oil in a large skillet over medium-high heat. Add the beef mince and break it up with a spoon. Cook until the meat is fully browned and deeply caramelized (about 7-8 minutes).
  3. Drain Excess Fat: Carefully spoon or drain off most of the rendered fat into a heatproof container, retaining about 1 tablespoon of fat in the skillet for sautéing the vegetables.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until softened and translucent (about 5 minutes).
  5. Bloom the Spices and Garlic: Stir in the minced garlic, smoked paprika, cumin, and chilli powder. Cook for 60 seconds, stirring constantly. This step releases the full flavor of the spices.
  6. Deglaze and Season: Stir in the brown sugar, salt, pepper, and Worcestershire sauce. Add about 1/4 cup of the beef stock and scrape up any delicious browned bits (fond) stuck to the bottom of the pan.
  7. Add Liquid and Beans: Pour in the tinned chopped tomatoes and the remaining beef stock. Stir well. Bring the mixture up to a gentle simmer.
  8. Thicken the Skillet: Stir in the rinsed and drained kidney beans. Reduce the heat to low, cover the skillet loosely, and let the mixture simmer for 20-25 minutes. The sauce should visibly thicken and reduce slightly.
  9. Taste and Adjust: Remove the lid, stir, and taste for seasoning. Add extra salt, pepper, or a pinch of sugar/chilli if needed.
  10. Rest and Serve: Allow the skillet to rest off the heat for 5 minutes before serving. Garnish generously with grated cheddar cheese, a dollop of sour cream, and fresh herbs.