Make enough of this spicy mince favorite to serve half now with rice and freeze the rest.
Ingredients (serves 8):
- 80ml (1/3 cup) vegetable oil
- 1.4kg lean beef mince
- 4 brown onions, finely chopped
- 4 garlic cloves, finely chopped
- 2 red capsicums (bell pepper), halved, deseeded, cut into 1cm pieces
- 2 tsp chili powder
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp ground coriander
- 90g (1/3 cup) tomato paste
- 2 x 420g cans red kidney beans, rinsed, drained
- 2 x 400g cans diced tomatoes
- 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 color.
- Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.
- 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 chili, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.
- 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.
Serving tip: For a complete meal, serve this with steamed rice. Top with fresh coriander leaves and sour cream, if desired.
Freezing tip: Cool half the mixture at the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw in the fridge overnight.