Spiced Bean And Beef Stew Recipe

About this recipe

A hearty, tomato-free chili featuring tender halal beef, kidney beans, and a blend of spices. Perfect for dinner and ideal for those seeking a flavorful solution to traditional chili recipes.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• 400G Dunns River Red Kidney Beans
• 100 G Jumbo Garlic 100g
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 200G Daylesford Organic Unsalted Butter
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• - Potts Beef Stock Can
• 400G Heera Chilli Powder Extra Hot 400g
• 70G Mill & Mortar Citrus Salt Flakes, 70G

Instructions

1. 1. Chop 2 cloves of garlic and 1 onion into small pieces.
2. 2. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chopped garlic and onion, and sauté until fragrant and softened, about 5 minutes.
3. 3. Stir in 1 tablespoon of hot chili powder and mix well. If desired, add an additional tablespoon of chili powder for extra heat.
4. 4. Add 500 g of halal ground beef to the skillet. Cook until browned and fully cooked, breaking it up into small pieces as it cooks, about 8-10 minutes.
5. 5. Sprinkle 1/4 cup of flour over the beef and stir to coat evenly.
6. 6. Add 2 cans of kidney beans (drained and rinsed) and 1/2 green pepper (diced) to the skillet. Pour in 4 cups of beef stock and stir to combine.
7. 7. Season with additional chili powder and a pinch of salt to taste. Reduce the heat to low and let the stew simmer for 4-5 hours, stirring occasionally.
8. 8. Serve the spiced bean and beef stew hot with crackers or buttered bread for a satisfying dinner.