Chilli Tex Mex Style

Serves 10

INGREDIENTS

• 2 Tbsp Prenzel Chilli Rice Bran Oil
  
• 2 large onions, peeled and chopped
  
• 3 cloves garlic, finely chopped
  
• 1 large green pepper, chopped
  
• 1kg lean beef mince
  
• 4 x 420g cans tomatoes, plus liquid from the cans
  
• 2 pots tomato paste
  
• 2 cups water
  
• 4 x 420g cans red kidney beans, drained
  
• 3-4 tsp chilli powder
  
• 1 1/2 tsp salt
  
• Salt and pepper to taste
  
• Tabasco or other hot sauce
  
• Sour cream
  
• Grated cheddar cheese

METHOD

Heat the oil in a large pot. Add the onions, garlic, and green pepper and cook over medium heat, stirring frequently and taking care that the garlic does not brown.

Crumble the mince into the pot and continue to cook, stirring frequently, until the meat is well browned.

Add tomatoes, tomato paste, beans, water, salt, and 2 tsp of chilli powder.

Bring the mixture to a boil, then reduce the heat to a low simmer.

Cook uncovered, for at least one hour (the longer the better), stirring occasionally to make sure the bottom is not burning.

Season with additional chilli powder if desired, tabasco, and salt and pepper.

Serve on a warm tortilla with grated cheese, sour cream and avocado, or as a dip with corn chips.

Variation:
Add beef cubes to the mince.