- 990 g canned kidney beans
- 2 tsp sea salt
- 300 ml beef stock
Cook kidney beans with beef stock and salt and pepper in large pot at medium temperature, let simmer for 10 minutes.
- 800 g ground beef
- 3 tbsp extra-virgin olive oil (for frying)
- 1 tbsp Ground black pepper
- 4 tbsp chili powder
- 1 tbsp ground cumin
Fry ground beef in frying pan. Break apart meat until pieces are about a centimeter in size. Fry till light brown. Add garlic, cumin powder, chili powder, pepper and salt. transfer to the large pot with the cooked kidney beans.
- 300 g Vegetable onion
- 2 cloves garlic
- 2 tbsp extra-virgin olive oil (for frying)
Fry onions (sliced) and garlic (diced) till onions are transparent with two tbsp olive oil. Transfer to the large pot with the beef and kidney beans.
- 200 g Elbow noodles
- 1 tsp sea salt
Cook noodles in another pot a minute shorter than stated on package.
- 990 g Canned minced tomatos
Add minced tomatoes to the large pot with the beans, meat and onions, let simmer for 5 minutes. Carefully stir frequently.
Add cooked noodles to the large pot with the beans, meat, etc.. let simmer for a minute or two.
Add tomato paste to the large pot with beans, meat, onions, etc. carefully stir frequently, let simmer for 5 minutes.
Serve in deep bowls with crackers.