This dish is super versatile and can be paired with rice, tacos or vegetables to name a few. For this recipe we’ve paired it with avocado, sour cream and corn chips.

In a large bowl combine the beef mince, onion, carrot, celery, garlic, paprika and chilli powder.

Heat a dash of oil in a large heavy based saucepan over medium-high heat. Add the beef mixture and brown, stirring continuously with a wooden spoon to break up the mince.

Add the capsicum, tomatoes and beef stock and bring to the boil. Season with a little salt. Reduce the heat, cover and simmer for about 40 minutes.

Remove the lid and add the red kidney beans. Cook for further 10 minutes.

Serve with corn chips, sour cream, lemon or lime slices and a bowl of mashed avocado.