Ingredients serves 4:
21 oz/60 dkg beef rump, 1 onion (1 tablespoon onion cream), 1 red bell pepper, 3-4 tablespoon cooking oil, 2 cloves garlic (1 teaspoon garlic cream), 7 oz/2 dl beef soup stock (may substitute bouillon cubes), 1 teaspoon chili powder (1 teaspoon hot Red Gold), 1/4 teaspoon oregano, 2 small tomatoes, 1 hot green pepper, 14 oz/40 dkg canned kidney beans, 7 oz/20 dkg canned corn, salt
Cut the beef into cubes or put through the coarse setting of a meat grinder. Peel the onion and cut it into semi-circles, remove stem and seeds from the pepper and cut it into thin strips. Sauté the meat and onions in the oil for about 4-5 minutes, add the pepper and crushed garlic. After cooking a few minutes add the beef stock, season with chili powder or Red Gold and oregano. Toss in the tomatoes and hot pepper, cut into small pieces. Once the stock comes to a boil, reduce heat to low, cover, and stew another 10 minutes. When ready, add the drained beans and corn, cook an additional 4-5 minutes, add salt and adjust the seasoning.
May be prepared with ground pork or boned turkey thigh.
Preparation time: 40 minutes
Calories per serving: 640
Skill: Easy to prepare