· 500g minced beef
· 1 brown onion - chopped
· 1 red capsicum – chopped
· 4 cloves garlic, minced
· 2 small hot red chillies – finely chopped
· 1 can kidney beans/pinto beans
· 1 anchovy filets
· ½ tsp marmite
· 2 tsp soy sauce
· 2 tbsp tomato paste
· 1 shot of espresso
· 1 ¾ cups of beef stock
· 1 ½ tbsp Cumin
· 1 ½ teaspoons coriander
· ¼ tspn chilli powder
· ¼ tspn cayenne pepper
· 1 bay leaf
· 1 can crushed tomatoes
· 1/8 cup cider vinegar, plus more to taste
· 1/8 cup vodka
· 1 tablespoons dark brown sugar
· Freshly ground black pepper
Set a pan on the stove add a touch of olive oil and whilst it heats crumble the minced beef in the pan. This allows it to brown better than throwing great hunks of meat in the pan. Also during browning, I remove liquid from the pan to ensure the meat doesn’t stew in its own juices. Once browned, remove from pan and set aside.
Throw into your blender the anchovy fillet, marmite, espresso, tomato paste and soy sauce. Blend and set aside. Now I must emphasize this point…DO NOT be tempted to try this gross concoction. But trust me it works magic in the dish!
Heat a little more oil in the pan, add the onion cook for a minute then add the capsicum. Cook until the onion is translucent, add garlic and chillies then add the beef mince to the pan. Now add the fishy, meaty, coffee mixture and stir. Then stir in the stock, tin of tomatoes, coriander, cumin, chilli powder, cayenne pepper and bay leaf and I also add the meat juices (that I removed during browning) for flavour.
Add vodka, brown sugar, cider vinegar, and beans, stir and simmer for 20 minutes. The first time I made this I used Kidney Beans, the second time I tried Pinto Beans. Both are great additions, though Pinto are more of a treat here as they have to be bought from specially imported stores.
Season to taste with salt and black pepper. Serve over rice with a dollop of sour cream and a handful of corn chips for dipping! YUM!