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Ingredients

• 8 Large onions, chopped
• 12 Garlic cloves, crushed
• 5 tblsp Olive oil
• 36 fl oz Beef stock
• 3 kg Beef, minced
• 2 kg Tomatoes, peeled and chopped
• 3 tblsp Tomato puree
• 4 tsp Cayenne pepper
• 4 tsp Oregano
• 4 tsp Ground cumin seeds
• 6 tsp Salt
• 12 Small green chilies, chopped
• 12 Large red chilies, chopped
• 1 kg Kidney beans (optional)

Method

Fry the chopped onions and the cloves of crushed garlic in olive oil until the onions are soft. Add to a large pot with the beef stock. Brown the beef mince in the same oil adding a little more if insufficient. Add the mince to the pot. Add the chopped tomatoes to the pot together with the tomato paste. Grind the cayene, oregano, cumin seeds, and salt to a powder and add to the pot. Add the chopped fresh chilis. Stir well, bring to the boil then simmer for around 2 hours until the mince is tender, stirring occasionally. If you wish, kidney beans can be added prior to the simmering.