|1 tablespoon olive oil
1 large brown onion, chopped finely
1 clove garlic, crushed
2 fresh long red chillies, chopped finely
500g minced beef
2 x 400g cans chopped tomatoes
1/3cup tomato paste
1/2teaspoon cayenne pepper
2 teaspoons white sugar
1 cup beef stock
420g can red kidney beans, rinsed, drained
Heat oil in largesaucepan; cook onion, garlic and chilli, stirring, until onion softens. Add
mince; cook, stirring, over medium heat until mince is browned lightly.
Add undrained tomatoes, paste, pepper, sugar and stock. Bring to boil then reduce heat; simmer,
uncovered, stirring occasionally, about 25 minutes or until most of the liquid has evaporated.
Add kidney beans; cook, covered, a further 10 minutes. Serve with toasted flour tortillas, if