The Ultimate Beef Chilli
Serves: 6 Prep Time: 10 minutes Cook Time: 1 hour 25 minutes
Tip:
If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies. The chilli will taste even better the next day and freezes well too.
Ingredients
- 675g/1½lb lean beef mince
- 15ml/1tbsp oil
- 2 onions, peeled and finely chopped
- 2 large garlic cloves, peeled and crushed
- 150ml/¼pint good red wine
- 2 x 400g can cherry or chopped tomatoes
- 30-45ml/2-3tbsp tomato purée
- 10ml/2tsp dried chilli flakes
- 15-30ml/1-2tbsp sweet chilli sauce
- 10ml/2tsp ground cumin
- 10ml/2tsp ground coriander
- 5ml/1tsp ground ginger
- 1-2 fresh bay leaves
- 30ml/2tbsp good quality cocoa powder
- 1 beef stock cube
- Salt and freshly milled black pepper
- 2 x 400g cans red kidney beans, drained
- Handful freshly chopped coriander
Method
- Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.
- Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
- Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder. Crumble over the stock cube and season.
- Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans and continue to cook for a further 10 minutes.