Summary

Ingredients

• 1.3 kg minced beef
• 2 large vegetable onions
• 3 clove (s) garlic
• 500 ml tomato (s), passed
• 750 g tomato (s), chunky from the can
• 750 g kidney beans (3 cans 250 )
• 280 g corn (2 cans 140 each)
• 4 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 3 teaspoons tomato paste
• 2 teaspoons tomato ketchup
• 2 teaspoons sugar
• 3 teaspoons olive oil
• Thyme, fresher
• Salt and pepper, black

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Instructions

1. Peel the onions and garlic and cut into cubes. Remove the thyme leaves from the stalks.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the minced beef and cook, stirring occasionally, until lightly browned (about 5-8 minutes). Add the onion cubes and cook until translucent (about 5 minutes). Pour in the passed tomatoes and chunky canned tomatoes, then bring to a simmer over medium heat.
3. Simmer for 45 minutes over medium heat.
4. Add the kidney beans, tomato ketchup, sweet paprika powder, hot paprika powder, tomato paste, and corn. Stir well and simmer for 30 minutes over medium heat.
5. Season to taste with salt, black pepper, and sugar.
6. Simmer for 1 hour over low heat. Add the minced garlic and fresh thyme and cook for 20-30 minutes more over low heat.
7. Cool completely, then refrigerate overnight. Reheat gently over medium heat and serve the next day.