Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 2 tablespoon olive oil
• 400 g minced meat, mixed
• 2 tablespoon tomato paste (triple concentrated)
• 2 teaspoons spice mix (chilli spice mix)
• salt
• pepper
• 125 ml red wine
• 1 can corn (340 g)
• 1 can kidney beans (400 g)
• 1 can tomato (s), peeled (400 g)
• 1 green pepper (s)
• 1 chilli pepper (s), fresh, red

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Instructions

1. Peel and finely chop the onion and garlic cloves.
2. Heat the olive oil in a deep pan over medium-high heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Add the minced meat and cook for 5-7 minutes, breaking it up with a spoon until it reaches 71°C / 160°F and shows no pink.
4. Stir in the tomato paste, chilli spice mix, salt, and pepper. Cook for 2 minutes.
5. Pour in the red wine to deglaze the pan, scraping up the browned bits. Let it reduce for 2-3 minutes.
6. Drain the corn and kidney beans through a sieve, then add them to the pan along with the tomatoes and their juice. Use a fork to mash the tomatoes.
7. Wash the green bell pepper and red chilli pepper. Cut each in half lengthwise, remove the core, and discard. Coarsely dice the green pepper and finely dice the red chilli. Add both to the pan and stir well.
8. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
9. Serve with fresh white bread or baguette.