Sufra Dayma:

Mexican Chilli with Beef

By Moushira Abdel-Malek

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Serves 4:

Ingredients:

500 gms ground minced lean beef

300 gms canned red kidney beans (drained but not rinsed)

1 large onion (finely chopped)

1 medium green bell pepper (seeded, finely chopped)

2 stalks celery (finely chopped)

3 large tomatoes (coarsely chopped)

1/2 cup beef or chicken stock

2 tsp chilli powder

Salt + pepper + allspice + nutmeg

1 tbsp extra virgin olive oil + 1 knob of butter

Method:

Heat oil and butter in a large cooking pan. Add onion. Stir to sautée. Add bell pepper, celery, chilli powder and seasoning. Cook, stirring, until bell pepper is firm but tender. Transfer vegetables to a plate with a slotted spatula. Add beef to pan. Cook stirring constantly to brown. Drain off any fat from pan and discard. Return vegetables to pan. Add tomatoes, kidney beans and stock. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, covered, stirring occasionally, until beef is tender. Transfer to a serving bowl and serve with crusty bread.