Chilli Con Carne

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 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
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 stick cinnamon
• good shake of Worcestershire sauce
• 1 beef stock
• salt and freshly ground black pepper
• 2 x 400g can red kidney beans
• 1 large bunch coriander
• wedges of lime

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pan over medium heat. Peel and finely chop the onions and garlic, then cook the onions for 8 minutes, stirring, until soft.

2. Add the garlic and sliced red chillies or dried chilli, the ground cumin and ground coriander, and cook for 1 minute until fragrant.

3. Add the beef mince, raise the heat to medium-high, and brown for 10 minutes, breaking it up. Cook until no pink remains and it reaches 160°F (71°C).

4. Pour in the red wine, bring to a boil, and simmer for 5 minutes until slightly reduced.

5. Stir in the chopped tomatoes, tomato purée, beef stock, Worcestershire sauce, cinnamon stick, and salt and pepper to taste. Bring back to a gentle simmer.

6. Reduce the heat to low, partly cover, and simmer for 60 minutes, stirring occasionally. Add a splash of water if it becomes too thick.

7. Rinse and drain the kidney beans, stir them in, and simmer uncovered for 30 minutes until thick and rich.

8. Remove and discard the cinnamon stick, and adjust the seasoning with salt and pepper.

9. Finely chop the coriander leaves and stalks. Stir most through the chilli and serve topped with the remaining coriander, with lime wedges on the side.