450g beef mince
2 medium onions, peeled and chopped
2 cloves garlic, crushed
2 tsp chilli powder
1 tbsp onion powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1 x 400g tin chopped tomatoes
300ml boiling water or beef stock
1 x 400g tin kidney beans, drained and rinsed
2 tbsp olive oil
Salt and pepper
4 tbsp grated cheddar cheese
4 tbsp sour cream
2 spring onions, chopped
Heat the olive oil in a large pan and fry the chopped onion for 3 minutes.
Use a garlic press to crush the garlic and add to the pan with the chilli and onion powder, cumin and coriander, cook for a further 2 minutes.
Add the beef and oregano. Keep stirring to brown the beef all over.
Add the tinned tomatoes and 300ml hot water or stock and season with salt and pepper. Bring to the boil, turn down the heat, cover with a lid and simmer for 45 minutes.
Add the kidney beans and cook uncovered for another 15 minutes.
I like to serve this with grated cheese, sour cream and a sprinkling of chopped spring onions.