A HERITAGE WE CAN BE PROUD OF...
Chilli and bean mince has its roots in Southwestern American cuisine, where it evolved from traditional chilli con carne recipes. The dish combines minced meat with beans, tomatoes, and chilli spices, creating a hearty and flavourful meal. Over time, it has become a popular comfort food, known for its robust, spicy flavour and versatility in regional variations.
INGREDIENTS
3 Tbsp IMANA No.1 Chilli Beef Flavour Soup
1 Onion, finely chopped
1 Green Pepper, chopped
1 Red Chilli, seeded and chopped
2 Tbsp Oil
500 g Minced Meat
1 Tbsp Curry Powder
3 Tbsp Tomato Paste
2 cups Water
1 tin Red Kidney Beans, drained
Salt and Pepper, to taste
METHOD
In a large pot, fry the onion, green pepper, and chilli in heated oil. Add in the mince and fry until brown.
Mix in the IMANA No.1 Chilli Beef Soup, curry powder, and tomato paste with water and stir into the meat.
Bring to the boil, then add the red kidney beans and season with salt and pepper.Â
Cover the pot and simmer for 15 - 20 minutes, until the mince is tender. Add a little water if needed.Â
Serve with rice, in a bunny or with roti’s.
