This is Petter's specialty, and can be yours too. Wonderful flavours, and a good dish to get beans into your diet.
The recipe is Jaimie Olivers, from his book "Happy Days with the Naked Chef" (published in 2001)
Serves 4, but you can easily double the quantities.
2 medium onions
1 clove of garlic
olive oil
2 level tsp chilli powder
1 fresh red chilli, deseeded and finely chopped (use gloves or be careful rubbing your eyes after this)
1 heaped tsp ground cumin (or crushed cumin seeds)
sea salt and freshly ground black pepper
455g minced beef (or ground moose, same same)
200g sun-dried tomatoes in oil
2x 400g tins of tomatoes
1/2 stick of cinnamon
2x 400g tins of red kidney beans, drained
200mL water
To cook this J.O. uses a metal pan or casserole with a lid, which you can use on the hob and in the oven. If you are going to use the oven method (see below), then preheat the oven to 150 degrees with the casserole in it (the casserole needs to be warmed up in the oven, always).
Blitz the onions and garlic in a "magimix" food processor until finely chopped, then fry in a little ovlive oil until soft.
Add the chilli powder, fresh chilli, cumin and a little seasoning.
Then add the minced steak or beef (or moose) and continue to cook, stirring, until it has browned.
Blitz the sun-dried tomatoes in the food processor with enough oil from the jar to loosen into a paste. Add these to the beef (or moose) with the tomatoes, cinnamon stick and a wineglass of water. Season a little more if need be.
Bring to the boil, cover with greaseproof paper and the lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.
Add the kidney beans 30 minutes before the end of the cooking time - they are already cooked and only need warming up.
This always tastes better if you cook it the day before (to give the flavours time to develop), so it is really handy if you've got friends coming round and don't want to be stuck in the kitchen. Just take it out of the fridge and warm it up - serve it with lots of fresh crusty bread, a nice tossed salad, and a big blob of natural yogurt or guacamole.