Makes enough for 4 good portions

• 500g grass fed beef mince
• 1 tbsb olive oil
• 2 onions
• 2 red peppers
• 2 cloves of garlic
• 2 scotch bonnet chillis
• 1 tsp Oregano
• 1 tsb Cumin
• 1 kallo beef stock cube
• 1 tbsp double concentrate tomato puree
• 2 tins kidney beans
• soured cream to taste
• spring onion and parsley to garnish

1. Chop and gently fry onions, peppers, garlic and chillis in the olive oil
2. Add beef, and fry until brown
3. Mix cumin, oregano and stock cube, then add to pan. Fry for 1 minute
4. Add tomato puree and mix in
5. Add boiling water to dilute the mix
6. Simmer gently for 2-3 hours, adding more water as required to keep a saucy consistency
7. Add drained kidney beans, cook for another 30 minutes
8. Serve with rice, over tortilla chips, or best ever, over chips..
9. Add soured cream to taste
10. Garnish with chopped spring onions and parsely