Got this recipe straight from the source -- my grandma, not that she was too keen on giving it over, (likes to keep her favourites to herself). This is really a great chilly!
Ingredients: 1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
3 small red chillies, finely chopped
500g lean beef mince
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1 teaspoon dried oregano leaves
2 teaspoons paprika
440g canned tomatoes, undrained and mashed
1 tablespoon tomato puree
125 mL beef stock
315g canned red kidney beans, drained and rinsed
freshly ground black pepper
Directions: 1. Heat oil in a frying pan, cook onion, garlic, chillies for2-3 minutes or until onion is soft.
2. Stir in minced beef, cloves, cumin, oregano and paprika. Cook for 5-6 minutes or until meat browns. Combine tomatoes, tomato puree and stock and pour into pan. Reduce heat and simmer for 20 minutes or until liquid reduces by half.
3. Add kidney beans and cook 10 minutes longer, or until heated through. Season with black pepper.
Serve over rice or with crusty white bread.