Ingredients

• 2 tbsp olive oil
• 2 onions
• chopped
• 2 garlic cloves
• crushed
• 1kg/2¼lb lean beef mince
• 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
• 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

Directions

• 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 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.