This is a flowing recipe so you the ingredients and method are merged into one. Sorry if its confusing.
Fry 500g of lean beef mince in a pan with a little olive oil until brown (do in batches where possible so the meat doesn’t boil in its juices). Remove meat and place aside (optional).
Throw a chopped onion and a few sliced carrots back into the pan until soft. Add any extra Veg you fancy here- celery, mushrooms, courgettes work well. I threw in some frozen spinach at the end of cooking.
Plonk the meat back in the pan, stir. Add a tin of red kidney beans or any beans you like such as aduki beans, chickpeas, balck beans etc. Sprinkle 2-3 tsps of paprika and cumin each in the pan, a shaking of thyme, a bay leaf, a tablespoon of worcester sauce, a beef stock cube, some pepper, and as much fresh or powdered chilli as you can handle. Give it a good old stir. Leave to cook for a few minutes.
Add a tin of tomatoes and a squirt (2 tablespoons) of tomato paste. Then add enough water to cover the contents of the pan. Turn the heat up to get it bubbling then turn the heat down low or put in a low temp oven – 150C. Cook for as long as you can 3-4 hours would be ideal, but don’t worry if you’ve only got an hour. Generally the longer the better.
Cook until the sauce has reduced and is thick. At the last minute season with S+P.
Thinly slice a red onion, smash an avocado, chop a tomato then mix together. Add chilli if you like, and the juice of one lime. Mix some more and leave.
Serve with some healthier grains like wholemeal basmati rice or quinoa, a dollop of Greek yoghurt, some fresh coriander and bobs your uncle.
Enjoy : )