Advertisement

Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg/2ÃÂülb lean minced beef
  • 250ml/9fl oz red wine
  • 2 x 400g cans chopped tomatoes
  • 3 tbsp tomato purÃÂée
  • 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

Method

  • STEP 1
    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.
  • STEP 2
    Pour in the red wine and boil for 2-3 minutes.
  • STEP 3
    Stir in the tinned tomatoes, tomato purÃÂée, 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.
  • STEP 4
    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. Serve with rice, guacamole, sour cream and a big green salad.
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement