Baked Beans Chilli with Beef
By Heidemarie Swanepoel
For a little taste of Mexico, I always make this dish for our family. I enjoy using sweet chilli sauce in many dishes, because it adds bite, with a sweet tang, to many dishes. I do not need to slave over finding the right flavors, in the right combinations – I just add a dash of sauce, and the effects are amazing. Seconds all around!
1 lb ground beef – lean
2 onions – sliced
½ red sweet pepper
½ yellow sweet pepper
½ green sweet pepper
1 tin canned beans (I used baked beans in tomato sauce)
1 red tomato
2-4 yellow cherry tomatoes
Salt and pepper to taste
1 teaspoon curry powder (or to taste)
½ cup sweet chilli sauce
Slice the onion and the peppers. Chop the tomatoes. Heat a little oil over moderate heat in a large saucepan.
Fry the onions and peppers, adding the tomato and curry powder when the onions are golden brown.
Add the ground beef, and continue frying, while stirring continually, until the meat is well browned. Add the beans, the salt and the pepper. Add a little water, and simmer for 10 minutes. Stir in the sweet chilli sauce and adjust the seasoning if needed.
Serve on a bed of rice with a salad on the side.
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