Recipe Inspiration

Ingredients...

50ml corn oil

1kg onion, finely chopped

750g lean minced British pork

750g lean minced British beef

5 garlic cloves, crushed

3tsp chilli powder

2tbsp dried oregano

1tbsp lightly crushed cumin seeds

1kg tinned, chopped tomatoes

50g Essential Cuisine Beef Stock Mix

35ml red wine vinegar

15g caster sugar

750g red kidney beans

Long grain rice, cooked in Essential Cuisine Vegetable Stock

TO SERVE (optional)

Sour cream

Fresh guacamole

1 bunch spliced spring onions

1 bunch chopped chives

Tabasco pepper sauce Grated cheddar cheese

Method...

1. Heat the oil in a suitable saucepan or casserole dish. Fry the onion till softened but not too much colour, add the pork and beef mince, stir until brown.

2. Add the garlic, chilli powder, oregano and cumin and cook for two minutes. Then stir in the tomatoes and Essential Cuisine Beef Stock Mix, bring to a simmer.

3. Add the vinegar and sugar, cover loosely with a lid and simmer gently for 1 hour, stirring occasionally and removing any fat from the surface.

4. Stir in the kidney beans and cook for 15 minutes, check the seasoning and consistency. Add a few drops of Tabasco pepper sauce if needs be.

5. Serve on a bed of Essential Cuisine Vegetable Stock rice, with a spoonful each of sour cream and guacamole. Why not sprinkle spring onions and chives on top!