3-4 table spoons olive oil
1 large onion, chopped finely
3 garlic cloves, minced
2 large red peppers, chopped finely
1 large chili pepper, chopped finely
700 grams (25 oz) minced beef
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dry marjoram
1 can (400 grams/14 oz) tomatoes whole or chopped (or fresh if you prefer)
2 table spoons tomato puree
1 table spoon sugar (optional)
1 table spoon flour (optional)
1 can (400 grams/14 oz) red kidney beans (drained)
Salt and pepper to taste
Heat olive oil in a large pot. Add onion, garlic, peppers and chili. Cook over medium high heat until lightly golden brown. Add the beef and stir to break up using your spatula. Keep stirring for a few minutes, until all the mince is in mince-sized lumps and turns lightly brown. Add seasoning – paprika, cumin, coriander, marjoram, salt and pepper and stir. Once all water has evaporated and mice is nicely fried and browned, add tomatoes and tomato puree. Sprinkle a little bit of sugar in case tomatoes are sour, if they are not just omit the sugar part. Cook for about 15 minutes, stirring occasionally until most or all of the water from tomatoes has evaporated and sauce nice and thick. Add a table spoon of flour to additionally thicken the sauce if you like.
Add the kidney beans and stir to combine. Turn the heat off, put a lit on the pot and let it rest for a few minutes.
Serve with tortillas, tacos or plain rice.
Garnish with iceberg salad, spinach, cheese, fresh tomatoes or other favorite vegetables.