A classic chilli con carne. The chilli just gets a bit more liquid and so this Texmex dish is created. I love soups and stews, not only in winter. If you also like to eat something warm in winter, try this!
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1kg/2¼lb lean meat mince
- 250ml/9fl oz red wine
- 2 x 400g cans SICAM chopped tomatoes
- 3 tbsp SICAM 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
- 1 good shake of Worcestershire sauce
- 1 meat stock cube
- 2 x 400g can red kidney beans, rinsed and drained
- 1 large bunch coriander leaves, roughly chopped
- salt and freshly ground black pepper
- wedges of lime, to serve
- Heat the oil in a large, 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. Simmer, cover with a lid and cook over a gentle heat for about 1 hour, stirring occasionally until the mixture is rich and thickened.
- Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and a big green salad.