Ingredients
- 500g beef mince
- 1 medium onion, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½–1 tsp dried chilli flakes, or to taste
- 400g tin chopped tomatoes
- 1 sachet Freja Beef Instant Bone Broth mixed into 300ml of hot water
- 3 tbsp tomato puree
- 400g tin red kidney beans, drained and rinsed
Method
- Put a little oil in a large non-stick frying pan and lightly saute the onions.
- Once they’re soft turn up the heat and add the mince. Brown the mince thoroughly - you’ll need to break it up with a fork or wooden spoon a bit.
- Add all the spices and cook for about a minute or until you can really smell them and then you know they’re ready!
- Tip the mixture into the slow cooker and add the tomatoes, Freja stock, tomato purée and beans and season generously. Put the lid on and cook on high for 4–5 hours or low for 6–8 hours.
- Serve with your favourite sides and garnishes like grated cheddar, sour cream and fresh coriander.
