Another great one pot dish…
And another one that tastes better the day after. I made this 2 years in a row for our annual Ardennes January trip and so far, nobody has come down with food poisoning = result.
It’s the only chilli I’ve ever made, our kitchen cupboard consists of a few tins of chilli flavoured beans that Colin continues to buy and never use (ok he used them once, I’ll be in trouble if I don’t admit that), but to be honest I don’t even know how to use them.
And this recipe is ridiculously easy to make – I have discovered that once you make the effort to buy all the fancy herbs and spices then it’s so easy to make tons of different dishes.
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean beef mince – (I’ve just seen the Hairy Bikers use 1/2 mince 1/2 chopped beef to give it a ‘luxurious’ texture, might try that next time!!!)
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
- Heat the oil in a large, heavy-based saucepan with a lid and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.
- Pour in the red wine and boil for 2-3 minutes.
- Stir in the tinned tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube.
- Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
- Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary.
- I usually serve with baked potatoes – easiest thing to do for a large group but you could also include with rice, guacamole, sour cream and a big green salad.