Note: Makes about 8 servings. Idea for freezing. We reckon it tastes better after freezing, or if cooked a day before.


  • 2 tablespoons olive oil
  • 2 medium-sized onions
  • 2 cloves of garlic
  • 500g/½lb lean minced beef
  • 225g/8oz tinned tomatoes
  • 85g/3oz tinned tomato puree
  • 1 red pepper in smallish chunks
  • 1 bay leaf
  • 1 teaspoon each of ground cumin, oregano and cayenne pepper
  • 2 tablespoons mild chilli powder (or 2 tsp extra hot chilli powder)
  • 350ml/12 fl.oz beef stock
  • 400g/14oz kidney beans
  • 500g/½lb mushrooms (chopped, seasoned with black pepper)—but we usually put in lots more


  1. Seal meat in olive oil.
  2. Add everything else except kidney beans and mushrooms.
  3. Simmer for one hour.
  4. Add kidney beans and mushrooms.
  5. Simmer for a further 30 minutes.
  6. Serve with rice or jacket potatoes

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