A Texan dish of beans and minced beef which was originally made very hot indeed. Adjust the amount of chilli powder to suit your taste.
2 Tbsp oil
1 onion, finely chopped
1 clove garlic, finely chopped
750g lean beef mince
425g can chopped tomatoes in juice
2 x 425g cans kidney beans, drained
1 bay leaf
2 tsp–2 Tbsp chilli powder (to taste)
¼ tsp brown sugar
tortillas or corn chips
1. Put the oil, onion and garlic into a large saucepan and cook very gently, stirring occasionally, until the onions are golden and tender, about 10 minutes.
2. Add the minced beef and brown very lightly, then add all the other ingredients.
3. Bring to a slow simmer, cover with a close-fitting lid and cook very gently for about 1 hour or until the beef is tender.
4. Discard the bay leaf and serve with tortillas or corn chips.