Ingredients
• 80ml (1/3 cup) vegetable oil
• 1.4kg lean beef mince
• 4 brown onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 red capsicums, halved, deseeded, cut into 1cm pieces
• 2 teaspoons chilli powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 90g (1/3 cup) tomato paste
• 2 x 420g cans red kidney beans, rinsed, drained
• 2 x 400g cans diced tomatoes
Method
1. Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.
2. Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.
3. Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.
