Purée the garlic cloves.
And the rest...
- 1 Brown the mince in a frying pan with a tbsp oil, then remove from pan. Add the soffritto mix to another tbsp of oil and 2 cloves of pureed garlic.
- 2 Add the oregano, smoked paprika and ground cumin, and cook for a further 3 minutes. Add the tomato puree and the ancho chilli paste cook for four minutes.
- 3 Then, add the beef stock, the chopped tomatoes, the kidney beans and the mince and gently simmer for 30 minutes. Serve with sweet potato jackets, sour cream, fresh coriander and jalapenos.