A great stand-by dish for busy times. If you often want something quick without too much fuss, double or treble this recipe, take the surplus and pop portion-sized amounts into individual freezer bags. And voila (or “he aqai” as they say in Mexico) - instant homemade meals for a flexible amount of people.
500g (1lb 2 oz) minced beef
1 large onion, chopped
1 green pepper, chopped
2 cloves of garlic, crushed
Salt and black pepper
2 level tsp hot chilli powder
1 tsp ground cumin or cumin seeds
1 tbsp vinegar
1 tsp sugar
2-3 tbsp tomato purée
100ml (4fl.oz) water or stock
1 can chopped tomatoes
1 can red kidney beans, drained
1. Fry the minced beef until brown on the boiling plate, and then add the onion, pepper and garlic and fry for a further 5 minutes. Season. Combine the chilli powder and cumin with the vinegar, sugar, tomato purée and stock. Add this mixture to the meat with the can of tomatoes. Bring to the boil.
2. Place on the flat floor grid set on the floor of the simmering oven for 2 hours.
3. Stir in the drained and rinsed red kidney beans, reheat and serve with steamed rice.
If you prefer this can be made on the hotplates, start on the boiling plate then simmer on the simmering plate for about an hour.
Main Oven 120-140°C (250-275°F) Gas Mark 1 or Idling. Transfer to the oven for about 2 hours.
Or in a cast iron Lower Oven when the Main Oven is 200°C(400°F) Gas Mark 6 or above. Transfer to the oven for about 2 hours.