1 tablespoon sunflower oil
500 g (1 lb) minced beef
1 onion, chopped
3 garlic cloves, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2-1 teaspoon smoked or hot paprika. plus extra to garnish
4-2 teaspoon crushed dried red chillies
1 bay leaf
400 g (13 oz) can chopped tomatoes
410 g (13½ oz) can red kidney beans, drained
2 tablespoons dark muscovado sugar
300 ml (2 pint) beef stock
25 g (1 oz) plain dark chocolate
salt and pepper
soured cream
boiled rice, to serve


1.Preheat the slow cooker if necessary. Heat the oil in a frying pan, add the mince and onion and fry, stirring and breaking up the mince with a wooden spoon, until it is evenly browned.
2.Stir in the garlic, ground spices, chillies and bay leaf and cook for 1 minute. Mix in the tomatoes, beans, sugar and stock, then add the chocolate and a little salt and pepper and bring to the boil, stirring.
3.Pour into the slow cooker pot, cover and cook on low for 8-10 hours or until cooked through.
4.Stir, spoon on to plates and top with a little soured cream, salsa (see below), it liked, and extra paprika. Serve with rice.
5.FOR AVOCADO & RED ONION SALSA TO ACCOMPANY THE CHILLIED BEEF, halve, stone and peel 1 large npe avocado. Dice the flesh, then toss in the grated rind and juice of 2 limes.
6.Mix with 1 small, finely chopped red onion, 1 chopped tomato and a small bunch of chopped coniander.

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