180g jar of chilli sauce.
450g lean beef mince.
2 tsp ground cumin.
1 beef stock cube.
2 red peppers, sliced.
400g can of kidney beans, drained.
1 small bunch of coriander.
2 avos, thickly sliced.
1 red onion, thinly sliced.
Sour cream to serve.
Fry off the beef mince with half the onions and cumin for a few minutes. Crumble in the stock cube and add the peppers and kidney beans.
Cover and simmer for 10 minutes.
Remove the lid, add the sauce, and cook for another 10 minutes or so until the liquid is absorbed.
Remove from the heat and stir in the coriander.
Serve with the avos and onions, and a dollop of sour cream.
A glass of Pinotage or a hearty glass of Shiraz will help this dish go down very well.