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Beef 'n' Beans

2 tablespoons oil
3 onions, diced
2 capsicums, diced
3 cloves of garlic, chopped
1.5kg ground beef mince
200g tomato paste
2 tins pureed tomatoes
1 teaspoon cracked black pepper
2 teaspoons sweet paprika
2 tablespoons powdered/ground cumin powder
Tabasco sauce
2 cans red kidney beans, drained

Place a pot on high heat and warm 2 tablespoons of oil. Toss in
onions, capsicum and garlic, and stir for about 3 minutes or until
softened. Remove cooked onions, capsicum and garlic to a separate
bowl. Return pot to heat and brown ground beef mince. When meat is
brown and sizzling, tip in cooked onion, capsicum and garlic mix,
tomato paste, pureed tomatoes, cracked pepper, sweet paprika, cumin
powder and Tabasco to taste. Stir gently until combined, and add
enough water to just cover ingredients. Reduce heat and simmer for
1 hour. Check after 55 minutes, and add red kidney beans.

This recipe will make enough for one meal of nachos (with salad)
for eight people, with some left over that can be kept in the
freezer for up to three months.


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