1. Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Add the streaky bacon and cook for a few minutes.
2. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Add chopped carrots and peppers.
3. Stir in the tinned tomatoes, chili powder and oregano. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 20 minutes.
4. Add the kidney beans and 1 of the baked beans. Cook for a further 20 minutes. Add the last can of baked beans and cook for 10 minutes. Stir occasionally until the mixture is rich and thickened. Before removing from the heat, add any extra seasoning if necessary.
Comments Add your comment
Add a comment