Chili Con Carne
1kg beef mince
2 x 400g tins kidney beans (drained)
2 x 400g tins chopped tomatoes
250ml red wine
3 tbs Worcestershire sauce
3 large cloves of garlic, finely diced
2 Beef stock cubes
2 heaped tbs tomato puree
1 large onion, finely diced
1 large red pepper, finely diced
2 tbs paprika
2 tbs cumin
2 tbs chili powder
1 tsp origanum
1 tsp ground coriander
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
Olive oil, as needed
To serve:
Rice
Grated cheddar cheese
Lime wedges
Sour cream
Fresh coriander
Add a splash of oil to a large pot over medium heat. Add the onion, red pepper & garlic and fry until they begin to soften and take on a tinge of golden colour.
Add the mince, break it up with your wooden spoon and continue to fry over medium heat until there is no sign of pink in the meat. Stir in tomato puree and deglaze with red wine. Allow to simmer for a few minutes to soak in the wine.
Add the canned chopped tomatoes, add in the drained kidney beans, beef stock cubes (dry, crumble in), Worcestershire sauce, and all spices, herbs, sugar, salt & pepper.
Give it a good stir as you bring to a simmer, making sure everything is well blended. Once simmering pop on the lid, turn down the heat to low and allow it to bubble away for 1 hr 30 min, stirring occasionally.
Take off kid and allow to simmer until sauce thickens to your desired consistency. Adjust seasoning/spice with chili powder, salt, sugar and black pepper if needed.
