Preparation time: 15 minutes
Cooking time: 45 minutes
1 onion, chopped
500 g lean minced beef
1 red pepper, deseeded and finely chopped
1 large garlic clove, crushed
2 tsp finely chopped fresh red chilli
400 g tin of chopped tomatoes
400 g tin of red kidney beans or borlotti beans, rinsed and drained
150 g mushrooms, sliced
2 tbsp tomato paste
1 tsp mild chilli powder and 2 tsp mixed dried herbs
1 beef stock cube, dissolved in 150 ml boiling water
Salt and freshly ground black pepper
1 tsp balsamic vinegar and ½ tsp dark brown sugar (optional)
4 tbsp natural yoghurt, chopped coriander or parsley, cooked rice and tortilla chips.
Put the minced beef, red pepper, onion, garlic and chilli into the Standard or Grand Remoska, stirring to combine.
Place the lid onto the Remoska and cook for 15 minutes.
Switch off the Remoska and carefully put the lid to one side. Break up and stir the meat.
Add the chopped tomatoes, canned beans, mushrooms, tomato puree, chilli powder, dried herbs and stock.
Season with a little salt and black pepper.
Stir everything together well, then replace the lid and cook for a further 30 minutes.
Switch off the Remoska and carefully put the lid to one side.
Taste and adjust the seasoning, adding the balsamic vinegar and sugar if using any.
Serve immediately, topping each portion with a spoonful of yoghurt and chopped coriander or parsley, accompanied by cooked rice and tortilla chips.
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