Summary
| Yield | |
|---|---|
| Source | thomsonj |
| Prep time | 30 minutes |
| Cooking time | 2 hours |
| Total time | 2 1/2 hours |
Ingredients
2
onions, chopped 4 clove
garlic, crushed 3 tablespoon
olive oil 2 teaspoon
ground cumin 1 tablespoon
dried oregano 1 dash
Sea salt and cracked black pepper 3
bay leaves 1 pound
organic ground beef 2 tablespoon
hot paprika 4 tablespoon
hot chili powder 5 tablespoon
malt vinegar 3 tablespoon
sundried tomato puree 3 tablespoon
tomato puree (or just use 6 tbsp tomato puree if don’t have sundried tomato paste) 2 can
of diced plum tomatoes (14 oz) 1
19 oz cans red kidney beans (19 oz) 1
19 oz can black beans (19 oz) 300 milliliter
good quality red wine 2 cup
fresh cremini mushrooms, sliced 1
red pepper, diced 1 dash
Tabasco 2 cup
long grain rice 1
Aged cheddar, gratedInstructions
Heat 3 tbsp olive oil in a large heavy saucepan or casserole dish. Add garlic and onion and sauté until softened. Add cumin, oregano, sea salt, cracked black pepper, and bay leaves and cook for 2 minutes. Add ground beef and brown all over.
In a small bowl, mix malt vinegar, paprika and chili powder together. Add to beef and stir for 1 minute longer. Add tomato puree, diced tomatoes, red kidney beans and wine. Add mushrooms, red pepper and red chili and season again.
Bring to a boil, then reduce heat and allow to simmer for 1.5 to 2 hours, stirring often. Serve alongside boiled long grain rice, grated aged cheddar, and Tabasco and crème fraiche.
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