ingredients

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• ✓500g beef mince
• ✓1 400g canned tomatoes
• ✓1 red capsicum, sliced thinly
• ✓2 carrots, sliced thinly
• ✓1 large potato, diced into chunks
• ✓1 cup of beef stock
• ✓1 large brown onion, diced
• ✓2 garlic cloves, crushed
• ✓1 tbsp. fresh parsley, chopped
• ✓2 tsp. dried oregano
• ✓1 tsp Mexican chilli powder (or 1/2 tsp paprika + 1/2 tsp chilli flakes)
• ✓1 tsp worchestire sauce
• ✓1/2 tsp salt
• ✓1/2 tsp pepper
• ✓1 tsp sweet chilli sauce
• ✓2 tbsp olive oil

method

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1. 1

   In a deep saucepan, heat olive oil over a high heat.

2. 2

   Add mince to the saucepan, and begin to dice using your cooking utensil. Dice into small pieces for 5-6 minutes.

3. 3

   Add onion and garlic into the pot and continue to cook for a further 3-4 minutes.

4. 4

   Add carrots, potato and capsicums to the pot and stir for 1 minute.

5. 5

   Add in stock & canned tomatoes. Stir.

6. 6

   Add in the parsley, oregano, salt, pepper, worchestire sauce, chilli sauce and chilli powder to the pot and stir.

7. 7

   Cover with a lid for 40 minutes on a low heat.

8. 8

   Take lid off and leave to thicken for a further 10 minutes.

9. 9

   Serve on a bed of basmati rice!