Ingredients

  • 900 g beef mince
  • 1 large onion, finely chopped
  • 2 cloves of garlic, chopped
  • 400 g tinned tomatoes
  • 2 tbsp paprika
  • 410 g tin kidney beans, drained
  • 100 ml beef stock
  • 1/2 tsp hot chilli powder
  • 1 tsp cumin
  • salt, pepper
  • sour cream and tortillas, to serve

Method

Portion: 4
Preparation: 20 minutes chopping and browning
Cooking time: 4-5 hours on low or 2-3 hours on high

  1. Add the mince into the slow cooker and brown it on the hob.
  2. Add rest of the ingredients (except the sour cream and tortillas :)), mix well and cook for 4-5 hours on low setting or 2-3 hours on high, until the meat is tender.
  3. Once cooked, stir and if it’s too thin, stir in 1 tbsp gravy granulates and heat on high for a few minutes.
  4. Serve with sour cream and tortillas.
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