Grind the tomatoes, carrots, and garlic in the blender to a smooth liquid.

Dry fry the beef mince until it is dry and well caramelised. Add the spices, cook a bit, and deglace with some stock.

In another pot, fry the onion, parsley, chili and celery in the Blueband until soft. Add the blended tomatoes, carrots and garlic and cook for ten minutes.

Add the beef mince to the sauce, cover with the stock, and simmer for an hour to an hour and a half. With thirty minutes to go, add the beans and keep simmering until very thick.

Check for salt and correct seasoning.

Serve over rice.