This is a fantastic recipe which has been tweaked over the years and is very forgiving if you want to add extra garlic or chilli! It has become a firm family favourite in my house served with rice and garlic bread. Do let me know your own tweaks on this classic by leaving a comment below…
- 1 onion, peeled and roughly chopped
- 3 garlic cloves, peeled and crushed
- 1 red pepper, cored, descended and chopped
- 450g good quality minced beef
- 1 tsp each chilli powder and chilli flakes
- 1 tsp ground cumin
- 1 tsp fresh ground coriander
- 2 tbsp olive oil
- 300 ml red wine
- 1 tbsp Worcestershire sauce
- 400 g can chopped tomatoes
- Salt and pepper
- 400 g kidney beans, drained and rinsed
1. Heat the oil in a large pan, then add the onions, pepper and crushed garlic. Gently cook these for approx 5 minutes. Stir in the pan continually to cook evenly.
2. Add the the minced beef to the pan and stir to break it up. Tip: I use two wooden spoons for this as it makes it easier to break the mince up. Cook over a high heat for 5 minutes or until we’ll browned.
3. Stir in the chilli powder, cumin and coriander, then cook for around 2 – 3 minutes. Once these ingredients are all mixed in, add the wine and simmer for a further 2 minutes.
4. Stir in then Worcestershire sauce and tomatoes then season with the salt and pepper. Simmer for 30 minutes, stirring occasionally.
5. Add the kidney beans to the mixture and cook for a further 20 minutes, again occasionally stirring.
6. Serve the chilli with rice, smother a jacket potato or add to a pizza!