450g minced beef
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
2 red chillies, finely chopped
1 beef stock cube, crumbled
1 tsp hot chilli powder
1 tbsp ground cumin
2 tsp dried coriander
1 tsp dried ginger
1 tsp dried mixed herbs
½ tsp salt
½ tsp freshly ground black pepper
100ml red wine
1 tbsp Worcestershire sauce
2 tbsps tomato purée
2 tsbps tomato ketchup
1 x 400g tin chopped tomatoes
2 x 400g kidney beans or mixed beans, drained and rinsed
Allergens highlighted in bold.
Preheat the oven to CircoTherm® 180C.
Fry the mince and chopped onion in an oven-proof pan until browned.
Add the garlic, chopped chillies, crumbled stock cube, herbs, spices, salt and pepper and fry for 2-3 minutes.
Add the red wine, bring to the boil and simmer for 2-3 minutes.
Add the Worcestershire sauce, tomato purée, tomato ketchup, tinned tomatoes and tinned beans. Stir together, place a lid on and place in the middle of the oven for 20 minutes.
Serve the chilli topped with fresh coriander and freshly sliced red onion and chillies.
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