Chilli Hot & Spicy

3 tblsp olive oil,  2 beef stock cubes,  500g mince beef, 1/2 cup lentils,  2 onions sliced, 1 green & 1 red capsicum or pepper chopped,  6 cloves of garlic chopped,  2 red & 2 green chillies seeded chopped,  1 440g tin chopped tomatoes,  1 tblsp tomato puree,  2 tsp hot paprika,  1 tsp ground cumin,  1 tsp salt,  1 tsp ground black pepper,  1 tsp raw sugar,  2 bay leaves 1/2 cup warm water.

Place lentils in bowl of water and swirl them to rinse, drain.  In large heavy bottom saucepan heat oil and add  1 crushed stock cube, heat, stir until bubbling. Add mince, brown, stirring often. Remove meat with slotted spoon, put aside. 

In leftover juices, gently cook onion and capsicum for 5 mins. Add garlic and chilli, cook for a further 2 mins.

Return meat to pan, add tomatoes, tomato paste.  Stir thoroughly, add paprika, cumin, salt, pepper, sugar and bay leaves.  Take the other stock cube and mix in warm water and add to Beef. Cover and simmer gently for 2 hours.  Add Lentils and cook for at least a further hour. Can be simmered all day or cooked in slow cooker.

This dish is great left and served the next day.

Beans can be substituted for lentils. For those who do not like so much spice add another can of tomatoes. 

Serve with pasta, rice, salad and crusty bread.