26 August 2014,14:49 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat the oil in a large saucepan over medium heat. Add chilli paste and stir it into the oil for a few seconds. Add the onion and sauté until softened, 5 minutes.
  • Add the garlic and chilli and sauté for 5 minutes.
  • Add the beef and sauté until browned, about 5 minutes. Add the salt and wine and simmer for 2 minutes.
  • Add the red pepper flakes, paprika, cumin, oregano, coriander, cinnamon, and bell pepper, stirring the mixture well for 5 minutes.
  • Add the tomatoes, Worcestershire sauce, and tomato puree, stirring to make a thick red sauce.
  • Add water. Raise the heat slightly and bring the chilli to a boil, stirring all the time. Season with salt and pepper. Stir in the remaining 1 teaspoon of chilli paste.
  • Partially cover the pan and simmer over low heat for 60 minutes. Stir often to stop the chili sticking to the bottom.
  • Add the beans about 10 minutes before the end of the cooking time. Add the remaining water as required. Taste and add more salt, pepper, or chilli. Remove the cinnamon stick and serve hot.


  • 5 tablespoons sesame oil
  • 5 teaspoons chilli paste
  • 2 large onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 long red chilli, sliced
  • 750 grams ground (minced) beef
  • 1 teaspoon salt
  • 4 tablespoons red wine
  • 2 teaspoon red pepper flakes
  • 4 teaspoons smoked paprika
  • 1 teaspoon cumin seeds
  • 2 teaspoon dried oregano
  • 2 teaspoon ground coriander
  • 2 cinnamon stick
  • 2 red bell pepper, coarsely chopped
  • 500 grams tomatoes, with juice
  • 4 teaspoons Worcestershire sauce
  • 4 tablespoons tomato puree
  • Salt and freshly ground black pepper
  • 500 grams red kidney beans, drained

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