Recipes With Ground Beef And Kidney Beans
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Heat 1 teaspoon of oil in a heavy-based stockpot or large flame-proof casserole dish over medium-high heat. Add one-third of the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the mince changes colour. Transfer to a large bowl. Repeat, in 2 more batches, with oil and the remaining mince.
Heat the remaining oil in the stockpot over medium-high heat. Add the onion, garlic and capsicum and cook, stirring, for 4 minutes or until onion is soft. Add the chilli, oregano, cumin and coriander and cook, stirring, for 1 minute or until aromatic.
Stir in the mince, tomato paste, kidney beans and tomato. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 20 minutes or until the liquid evaporates. Season with salt and pepper.
80ml (1/3 cup) vegetable oil
1.4kg lean beef mince
4 brown onions, finely chopped
4 garlic cloves, finely chopped
2 red capsicums, halved, deseeded, cut into 1cm pieces
2 tsp chilli powder
2 tsp dried oregano
5.00 gm ground cumin
2 tsp coriander
90g (1/3 cup) tomato paste
2 x 420g cans red kidney beans, rinsed, drained
2 x 400g cans diced tomatoes
28.8 grams fat
8.4 grams saturated fat
76.8 grams carbohydrates
4.7 grams sugar
61.0 grams protein
113.8 milligrams cholesterol
282 milligrams sodium
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Make enough of this spicy mince favourite to serve half now with rice and freeze the rest, ready for your Chilli Beef Cottage Pie (see related recipe).