A wonderful dish perfect to keep you warm during the cold evenings.


  • 2 tblsp olive oil
  • 250 g braising beef (cut into 3cm chunks)
  • 250 g pork (cut into 3cm chunks)
  • 1 onion (chopped)
  • 2 garlic cloves (sliced)
  • 2 tblsp tomato puree
  • 1 tblsp ocoa powder
  • 1 red chilli (chopped and de-seeded)
  • 1 tblsp mild chilli powder
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chopped oregano leaves
  • 1 green pepper (diced)
  • 225 ml chicken stock
  • 400 g can chopped tomatoes
  • 200 g can red kidney beans (drained)
  • 2 tblsp roughly chopped coriander
  • boiled rice


  • Heat the olive oil in a frying pan over a medium heat and cook the beef and pork until browned
  • Add the onion, garlic and tomato paste and cook for about 2 minutes, until softened.
  • Stir in the coca, chopped chilli, chilli powder, salt, cumin and oregano and mix thoroughly.
  •  Add the pepper, chicken stock and chopped tomatoes, and cook on a low heat for 1 hour. Tip in the kidney beans, cook for a further 2 minutes, and season to taste.
  • To Serve
  • Garnished with chopped coriander and accompanied with boiled rice.

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