Ingredients:

2 tbsp olive oil
2 large onions, halved and sliced
3 large garlic cloves, chopped or pressed
1-2 tbsp mild chilli powder
2 tsp ground cumin
2 tsp dried oregano
1kg pack lean minced beef
400g of chopped tomatoes (cans)
2 beef stock cubes
2 large red peppers, deseeded and cut into chunks
10 sundried tomatoes
3 x 400g cans red kidney beans, drained

Method:

STEP 1
Heat oven to 150C/fan 130C/gas 3.
Heat the oil, preferably in a large flameproof casserole dish, and fry the onions for 8 mins.
Add the garlic, spices and oregano and cook for 1 min, then gradually add the mince, stirring well until browned.
Stir in the tomatoes, add half a can of water, then crumble in the stock and season.

STEP 2
Cover and cook in the oven for 30 mins. Stir in the peppers and sundried tomatoes, then cook for 30 mins more until the peppers are tender and stir in the beans.

STEP 3
When you’re ready to eat, reheat on the hob until bubbling. Serve with guac, a big salad, some basmati rice or smother over tortilla chips and serve with all the sides. STEP 4 If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the mince until it’s brown. Tip into your slow cooker with the tomatoes, peppers, sundried tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above