• 1 tbs olive oil
  • 1 large onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 kg beef mince
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried chilli flakes
  • 1 cup beef stock (liquid)
  • 1/3 tomato paste
  • 800g canned kidney beans (drained and rinsed)
  • 800g crushed tomatoes


  • STEP 1
    Heat oil in a frying pan and saute onion and garlic until soft.
  • STEP 2
    Add mince, cumin and smoked paprika and cook mince, stirring and breaking up, until browned.
  • STEP 3
    Transfer to slow-cooker.
  • STEP 4
    Stir in oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
  • STEP 5
    Cook, covered, on low for 8 hours.
  • STEP 6
    Serve with rice, sour cream, freshly chopped coriander leaves and grated tasty cheese.

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