Ingredients
Scale
- 2 teaspoons olive oil
- 2 brown onions, finely chopped
- 6 shortcut bacon, diced
- 1kg beef mince
- 2 red capsicums, chopped
- 3 teaspoons garlic, minced
- 1 long red chilli, finely chopped, optional
- 1–2 tablespoons Mexican chilli powder
- 800g can chopped tomatoes
- 400g can red kidney beans, drained, rinsed
Instructions
-
- Heat oil in a large saucepan over medium heat.
- Add onion and bacon and cook for 5 to 6 minutes or until browned.
- Add mince, break up lumps with a wooden spoon, cook for 10-15 minutes or until browned.
- Stir through capsicums, garlic and chilli.
- Continue to cook for 5 minutes or until vegetables are soft.
- Sprinkle in chilli powder, stir through and cook for 1 minute.
- Add tomatoes and 1 cup water, bring to the boil.
- Reduce heat to medium-low and simmer, partially covered, for 30 minutes or until sauce has reduced slightly.
- Add beans, and increase heat to medium.
- Cook for 15 minutes, with the cover removed.
- Serve.
- Prep Time: 15 min
- Cook Time: 1 hour
