Ingredients

1	onions, finely chopped		200 g
2 cloves	garlic, minced
1/2	dried chili peppers, minced		0.4 g
1	green peppers, diced		150 g
2 tbsp	canola oil		30 mL
400 g	ground beef, extra-lean, or lean
1 2/3 cup	canned tomatoes (diced or chopped)		400 g
2 tbsp	tomato paste		30 mL
	ground pepper to taste
1 tsp	ground cumin		3 g
2 tbsp	brown sugar		26 g
1/2 cup	beef broth		125 mL
2 tbsp	water, if necessary		30 mL
3 cups	red beans (canned)		750 mL
	salt to taste
1 tbsp	fresh cilantro, chopped [optional]		2 g
1	limes [optional]		90 g

Before you start

Method

1. Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.
2. Heat half of the oil in a pan over medium heat. Cook the onion and garlic about 3 min until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside. Pour the remaining oil into the same pan, heat over medium heat, and add the ground meat. Cook about 5 min, stirring occasionally with a wooden spoon, until the meat loses its pink colour.
3. Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1 ½ h, checking occasionally that the mixture stays moist. Add water if necessary.
4. Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 min. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

Recommended side dishes

• Steamed Basmati Rice
• Steamed Brown Rice
• Steamed Couscous