Serves 4 people
Ingredients
- 1 onion, sliced
- 2 garlic cloves, peeled and chopped
- 1/2 red chilli, chopped (or 1tsp chilli powder)
- 500g beef mince
- 125ml red wine
- 400g tin of plum or chopped tomatoes
- 2tbsp tomato puree
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp paprika
- 1/2 tsp ground cinnamon
- Shake of Worcestershire sauce
- 1/2 beef stock cube
- 1x 400g tin red kidney beans, drained and rinsed
- Thumbnail sized piece of dark choc
- Half a bunch of fresh coriander, roughly chopped
Method
- Put a large non-stick saucepan on a medium heat with a little oil and fry the onion until softened.
- Add the garlic and chilli, and stir for a minute until fragrant.
- Increase the heat and add the mince, breaking it down as it cooks
- Once browned, pour in the red wine and let it boil for 2-3mins
- Stir in the tomatoes, puree, cumin, coriander, paprika, cinnamon and Worcestershire sauce
- Add the stock cube and season with salt and pepper.
- Bring to a simmer, put the lid on, and cook on a gentle heat for an hour. Stir occasionally
- Add the kidney beans and simmer for another 30mins
- Add the fresh coriander and stir through
Serve with lime wedges, rice, guacamole, soured cream etc