Ingredients
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
Method
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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.
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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.
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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.
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