Ingredients
- 1 1/2 round (ground)
- 650 gr undrained
- 230 ml tomato sauce
- 190 gr tomato paste
- 140 gr onion soup
- 10 ml corn oil
- 8 gr chili powder
- 4 gr cumin powder
- 1 gr salt
- 1 gr pepper
Directions: Heat oil in 25 cm skillet, add crumbled beef, sprinkle with salt. Pack beef firmly in pan, cover, cook over low heat for 20 min. Put onion soup thru blender for 1 min., add to beef, mashing with fork till it looks like rice. Simmer, covered another 5 min. Add chili powder, cumin, pepper. Transfer to a 3 litre pot, add kidney beans, tomato paste and sauce. Heat for another 20 min to allow spices to blend.
