| 1. |
Put the oil into a pan over a medium-high heat. |
| 2. |
Add the onions and diced beef to the pan, cook for 5 minutes turning the beef so that it is fully browned. |
| 3. |
Add the tomato puree, cumin, and chilli powder. Mix well so that it is spread evenly with the beef and onion. |
| 4. |
Add the chopped tomatoes, salt, and pepper. |
| 5. |
Simmer on a low-medium heat for about 90 minutes or until the meat is tender. Cover for first 60 minutes, then remove lid to allow the sauce to reduce. |
| 6. |
In the last 10 minutes of cooking add the drained kidney beans. |
| 7. |
Remove from the heat and serve. |
| 8. |
Note: this could be served with rice, tortillas, tortilla chips, sour cream, guacamole, the choice is yours. |
