This is not just old fashioned comfort food, it is also a great red meat and pulse option for rugby playing teens that take their nutrition seriously.

Served with green veggies and sweet potato wedges this meal supports a lean muscle-building diet.

Volume serves 6 people with healthy appetites, and some leftovers to fill the rugby-player’s wrap or toastie for the following day’s lunch.

Ingredients

• 750g lean (5%) steak mince
• 1 tablespoon light olive oil
• 2 onions, finely diced
• 4 cloves of garlic, minced
• 1 red pepper, finely diced
• 1 red chilli, finely diced
• 1 tin chopped tomatoes
• 1 tin red kidney beans
• 1/2 cup red wine
• 500ml beef stock (made with 2 stock cubes)
• 1 tablespoon tomato puree
• 2 tablespoons ground cumin
• 1 tablespoon smoky paprika
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion granules
• 1 tablespoon Worcestershire sauce
• 1 teaspoon cayenne pepper
• 2 bay leaves
• salt & pepper to season

Method

In a large or deep lidded casserole dish, heat the oil and cook onions and pepper on a low simmer for about 5 minutes, or until onion is translucent.

Add the garlic and chilli, and cook another minute.

Turn the heat up slightly, and add the mince. Cook until browned all over.

Pour in the red wine, and let this reduce to remove the alcohol – takes about 5 minutes.

Add all of the dry spices except the bay leaves, mix through, and cook for about 2 minutes.

Now add all the remaining ingredients (stock, puree, bay leaves). Bring to the boil. Once boiling, turn the heat down to low so the pot can simmer, put the lid on just at an angle so the steam can escape, and simmer for about 1 hour. Stir occasionally so it doesn’t stick.

Drain the kidney beans, rinse thoroughly, and then add to the Chilli. Simmer another 20 minutes.

Serve traditionally with long grain rice, or for a low GI and tasty alternative, try sweet potato wedges.