• 500g lean mince beef
  • 1 tin chopped tomatoes
  • Handful of mushrooms
  • 6 fresh cherry tomatoes
  • 2 scotch bonnet chillis
  • 2 table spoons of Encoda hot pepper sauce
  • 2 table spoons of lemon juice
  • 1/3 tube tomato purée
  • 1 table spoon hot chilli powder
  • 1 tin of kidney beans rinsed and drained
  • 1 medium onion chopped


  • STEP 1
    Add onions and chopped chillis to a saucepan. Add a splash of water and put on low with the lid on for about 10 min or until the onions are soft but not brown.
  • STEP 2
    Add the mince and stir until browned.
  • STEP 3
    Add the tinned tomatoes, kidney beans, mushrooms, fresh tomatoes, lemon juice, tomato purée, chilli sauce and chilli powder.
  • STEP 4
    Stir and season.
  • STEP 5
    Simmer on low for 30 min with lid on.
  • STEP 6
    Serve with rice and top with grated cheese, if it’s a little spicy I like to add a table spoon of yoghurt.

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