Ingredients and Equipment

Equipment
Sharp Cutting Knife
Vegetable Peeler
Cutting Board
Grater
Spatula
One Large Pan
Measuring Jug

Ingredients
1 Large Carrot
1 Medium or Large Onion (I prefer red for the colour)
1/2 a Large Leek or 1 small
400g tin of chopped tomatoes
400g Beef Mince
400g tin Kidney Beans
100g (frozen weight) Sweetcorn

Seasoning
Either one portion/packet of premixed spices or:
1/2 tbsp Garlic Powder
1/2 tbsp Paprika or 1tsp Smoked Paprika
1 tsp Ground Cumin
1-2 Generous Pinch of Ground Cayenne Pepper (more if you like it spicier)*
Black Pepper
Salt Grinder or Flakey Salt

*If you are using fresh diced chilli you will need to leave out the Cayenne

Method

Vegetable Prep

Peel your carrot and top and tail before grating it and adding it to your pan. Then, dice your onion and Leek and add it also.

If you are using bell pepper and/or fresh chillis dice those and add them to the pan at this stage.

Open and drain your tin of Kidney Beans

Whisk either your spice mix or the seasonings listed with 150ml of cold water

Cooking

Fry your vegetables in the pan on a medium-high heat until they have softened and browned a little. The browning will add a lot of flavour to the dish. season as you go with salt and pepper here.

Add you minced beef and season with salt and a generous amount of pepper.

Once the mince has browned add your spice mix and stir thoroughly to coat the mince.

Add your tin of chopped tomatoes, kidney beans, frozen sweetcorn and lower heat to simmer

Simmer for at least 5 minutes minutes. The longer the better! The mixture should be lightly bubbling, any higher heat and the mixture will risk burning onto the bottom of the pan

This recipe is quick and easy and tastes even better the day after (just make sure that after it has cooled enough you refridgerate it). It pairs brilliantly with my beautifully simple Mexican Tomato Rice or as a filling in Burritos. I hope you enjoy it as much as I do!