This fragrant stew is a great alternative to the more traditional beef chilli con carne. It contains a few surprise ingredients, including olives and capers, which add an interesting salty flavour to the dish.
- 750g beef mince
- 4 garlic cloves
- 2 small onions
- 1 small green pepper
- 90g green olives, pitted, drained and rinsed
- 70g capers, drained and rinsed
- 600g chopped tomatoes (1 and a half tins)
- 2 tbsp. white wine vinegar
- 1/2 tsp. each salt, black pepper, ground cinnamon and ground cloves
- 1 bay leaf
- Dash of hot pepper sauce (optional)
Finely chop the onions, garlic cloves and green pepper. Thinly slice the olives. Brown the mince in a little oil in a large casserole pot. Tip from the pot and set to one side.
Add the onions, garlic and green pepper to the pot and fry until the onion is translucent. Add the mince and stir in the olives, capers, tomatoes, vinegar, salt, black pepper, cinnamon, cloves, bay leaf and hot pepper sauce if using. Bring to a simmer.
Cook over a low heat for 2-3 hours or if you prefer, place into a stockpot and cook gently for 6-7 hours.