Recipe: Oven Baked Chilli Con Carne

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.