Ingredients

The following ingredients have 4 Servings
  • 2tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1kg (2 1/4lb) lean minced beef
  • 2 glasses red wine
  • 1 400g can red kidney beans
  • 2 400g cans chopped tomatoes
  • 1 green pepper, roughly chopped
  • 3tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1 stick cinnamon
  • Dash of Worcestershire sauce
  • 1 beef stock cube
  • Salt and freshly ground black pepper
  • 1 large bunch coriander leaves, roughly chopped
  • Plain yogurt, sour cream or creme fraiche

Instruction

  • Fry the onion and garlic in a large, heavy saucepan until softened. Turn up the heat and add the mince, cooking quickly until browned and breaking down any chunks with a wooden spoon. Pour in the wine and boil for 2-3 mins.
  • Add the tomatoes, green pepper, tomato purée, ground coriander, chilli, cumin, cinnamon, and Worcestershire sauce and crumble in the stock cube. Add salt and pepper to taste.
  • Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.
  • Add the kidney beans and fresh coriander. Cook for a further 10 mins, uncovered, before removing from the heat.
  • Top each portion of chilli con carne with a dollop of plain yogurt, sour cream or creme fraiche and serve with rice, baked potatoes or crusty bread and a green salad.