Ingredients

Method

• 5–6 T olive oil
• 5 onions, chopped
• 10–14 cloves garlic, finely chopped
• 500 g pork mince
• 1 kg beef mince
• 2 T smoked paprika
• 2 T chipotle seasoning
• 1–2 T smoked chilli flakes
• 4 T ground cumin
• 4 T ground coriander
• 1 T brown sugar
• 3 x 410 g cans tomato purée
• 4 x 400 g cans black beans, drained and rinsed
• 2 cups beef stock
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Heat the oil in a large pot, add the onions and garlic and allow to sweat and soften. Add the mince and fry until browned. Add the spices and fry for 2 minutes.

Add the sugar, tomato purée and stock and allow to simmer and reduce for 25 minutes. Lastly add the black beans, salt and pepper and simmer over a reduced heat for 5 minutes.

To serve: Haul out all the fancy sauces you can’t resist buying but seldom use, like the Tabasco chipotle pepper sauce and the Clarke’s Kitchen chipotle chilli sauce and (carefully!) chop fresh hot habanero chillies to allow your guests to add more heat if they want to. Put out bowls of grated cheese, sour cream, chopped coriander, good guacamole and a large bowl of my favourite mielie, fresh mint, lime, basil and feta salad.

Lastly, heat up corn taco shells and burritos, or throw a few bags of nachos into the mix, and you’ll have yourselves a fine fiesta.

Browse more Mexican recipes here.