Ingredients
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1 tbsp olive oil
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400g pack Cooks’ Ingredients Soffritto Mix, or a mixture of chopped onions, carrot and celery
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2 cloves garlic, chopped
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400g extra lean beef mince
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2 tbsp chopped fresh oregano
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1 tsp hot chilli powder
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3 tbsp Worcestershire Sauce
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2 tbsp Tomato Purée
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500g tub Beef Stock
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2 x 400g cans red kidney beans, drained and rinsed
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Instructions
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Heat the oil in a large non-stick sauté pan. Add the soffritto mix and garlic and cook over a low heat for 3 –4 minutes until softened but not browned. Push the vegetables to the side of the pan and turn up the heat. Add the mince and break up with a wooden spoon. Cook for 3–4 minutes until lightly browned.
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Add the oregano, chilli powder, Worcestershire sauce and tomato purée. Stir well then add the stock. Bring to the boil, half cover the pan with a lid and simmer for 25 minutes until the liquid has reduced by half.
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Add the beans to the pan and bring to the boil. Simmer for 10 minutes then serve
4.5.2.15
A warming chilli is the perfect treat on bonfire night – this recipe comes courtesy of Waitrose.