·    ·   2 large onions, chopped

·       1teaspoon chili flakes (more if you like it spicier)

·       5 cloves garlic, chopped

·       1 kg lean mince (I like to mix pork and beef. I think it tastes even better)

·       3 small cans whole peeled tomatoes with liquid, chopped

·       1 tablespoon tomato puree

·       2teaspoons salt

·       1teaspoon freshly ground black pepper

·       1 1/2tablespoons ground cumin

·       1/2tablespoon chili powder

·       2tablespoons paprika

·       2 teaspoons dried oregano

·       2cinnamon sticks (I have used ground cinnamon but I prefer the subtle flavour of sticks)

·       1tablespoon unsweetened cocoa

·       2 or 3(15.25 ounce) cans red kidney beans, rinsed and drained (I mix the beans sometimes for a different look 😊)

·       Sugar and vinegar to taste to make it hot/sweet/sour (sorry, I always just taste – no idea of an actual amount!)

 METHOD

1.      Stir fry the mince in its own fat in a hot heavy-bottomed pot (one that has a lid). If necessary, add a little olive oil to help the browning. Once brown, add the spices and onions and fry some more, gently, until the spices are fragrant.

2.      Pour in tomatoes with liquid. Cover and simmer on low heat for 30-45 minutes.

3.      Stir in kidney beans, vinegar and sugar and simmer another 15-30 minutes on low heat, stirring occasionally to prevent the beans catching on the bottom of the pot. Squash a bean – if it is creamy on your tongue, the beans are ready. Remove cinnamon sticks before serving and test the seasoning. Add more salt if necessary.

4.      Serve with a dollop of Greek yoghurt or sour cream and a little grated cheese for decoration

5.      It always tastes even better tomorrow 😊!

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