Information

Serves:

Preparation time: 30 mins

Cooking time: 2 hr

Ingredients

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

1kg/2¼lb lean minced beef

250ml/9fl oz red wine

2 x 400g cans chopped tomatoes

3 tbsp tomato purée

2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes

1 tsp ground cumin

1 tsp ground coriander

1 stick cinnamon

Good shake of Worcestershire sauce

1 beef stock cube

Salt and freshly ground black pepper

2 x 400g can red kidney beans, rinsed and drained

1 large bunch coriander leaves, roughly chopped

wedges of lime, to serve

Chilli Con Carne

1. Fry the onion and garlic in heated oil using a large, heavy-based saucepan with a lid until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
2. Pour red wine into the saucepan and boil for 2-3 minutes.
3. Stir in fresh chilli or chilli flakes, tomato purée, the tinned tomatoes, cumin, coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Season well with freshly ground pepper and salt.Bring to simmer, cover with the lid of the saucepan and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
4. Add fresh coriander and the kidney beans. Leaving uncovered, cook for a further ten minutes, before removing from the heat, add extra seasoning if necessary.

Serve on its own or with rice and sour cream.