Summary

Ingredients

• 2 large onions, diced
• 6 clove (s) garlic, finely chopped
• 500 g minced meat, mixed
• 1 large red pepper (s), cut into small pieces
• 5 chilli pepper (s), hot, fresh or from the glass, finely chopped
• 850 g tomato (s) (can), chopped
• 50 ml tomatoes, happened
• g 1,275 kidney beans (can)
• 1 baguette (s) or panelino
• olive oil
• sugar
• oregano
• Salt and pepper, black, freshly ground
• paprika powder or chili powder
• Tabasco

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Instructions

1. Heat 6 tablespoons of olive oil in a large saucepan over high heat. Fry the diced onions and garlic until translucent, about 3-4 min. Add the minced meat and chopped red pepper, fry for 10 min over high heat while stirring continuously. Reduce heat to low and simmer for 5 min.
2. Stir in the finely chopped chilli peppers and the canned chopped tomatoes with their juice. Add 50 ml tomatoes, a pinch of sugar, and 1-2 tablespoons of oregano. Simmer over low heat for 20 min.
3. Add the kidney beans (rinsed well with cold water) and simmer over low heat for 15-20 min. Season with salt, freshly ground black pepper, paprika or chili powder, and Tabasco to taste. Add the salt near the end of cooking to prevent beans from hardening.
4. Serve with fresh baguette or panelino bread.