Page title and description

Beef
Chilli con carne with mixed beans
Cook's notes
Chilli is great with chopped coriander sprinkled over at the last minute and a twist of lime juice or dished up with crusty bread, sour cream and a green salad with maybe a spoon of guacamole on the side.Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves, crushed and chopped
- 1kg minced beef
- ½ bottle red wine
- 2x400g cans chopped tomatoes
- 3 tbsp tomato purée
- 1-2 tsp of dried chilli flakes
- 1 heaped tsp ground coriander
- 1 heaped tsp ground cumin
- dash of Worcestershire sauce
- 2x400g cans mixed beans, drained
- fresh coriander leaves and wedges of fresh lime, to serve
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
10 min
PT1H10M
-
Step 1
Heat the oil in a large saucepan and cook the onion and garlic over a low heat to soften. Now add the minced beef and increase the heat to brown it, breaking up the meat with a wooden spoon. -
Step 2
Pour over the red wine, bring to the boil for a couple of minutes, then stir in the tomato pur and eacutee, chopped tomatoes, chilli, ground coriander and cumin and Worcestershire sauce. Season to taste. -
Step 3
Cover with a lid and simmer gently for 50 minutes-1 hour, stirring occasionally. It should be rich, red, and thickened. -
Step 4
Finally, add the mixed beans, stir in gently and cook for a further 10 minutes with the lid off. Adjust seasoning if necessary.