¼ cup extra virgin olive oil
1 brown onion, finely diced
2 sticks celery, finely diced
1 large carrot, finely diced
4 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp chilli powder (optional)
600g beef mince
1 cup beef stock
2 x 400g cans whole peeled tomatoes
400g can four bean mix, drained
¼ cup smoky barbecue sauce
Sea-salt flakes and freshly ground black pepper, to season
Cooked basmati rice, to serve
Coriander leaves, to garnish
Sliced red chillies, to garnish
Plain yoghurt, to serve
Heat ½ of the oil in a large saucepan over a medium heat. Add onion, celery, carrot, garlic, cumin, coriander, cinnamon and chilli powder, if using. Stir to combine, then cook for 10 minutes or until softened. Transfer to a bowl. Increase heat to high. Put mince and remaining oil in pan and cook, stirring, for 10 minutes or until browned.
Return vegetable mixture to pan. Add stock and tomatoes, bring to the boil, then reduce heat to low and simmer for 1½ hours or until most of the liquid has evaporated.
Stir in beans and barbecue sauce, then season. Divide rice among serving bowls and top with mince, coriander and chilli. Serve with plain yoghurt on the side.