Ingredients
1 tbsp olive oil
1 onion
1 garlic clove
500g lean minced beef
1 glass red wine
400g chopped tomatoes
1 tbsp tomato puree
1 red chilli, thinly sliced, or 3-4 tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp coffee granules
1 stick cinnamon
good shake Worcestershire sauce
1 beef stock cube
Salt and freshly ground pepper
400g red kidney beans, drained
serve with rice
Preparation
1 - Heat the oil in a large, heavt based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Pour in the red wine and boil for 2-3 minutes. 2 - Stir in the tinned tomatoes , tomato puree, chilli, spices, Worcester sauce, coffee & crumble in stock cube, Season well. Bring to simmer, cover & cook over gentle heat for ~1hr, stirring occasionally until the mixture is rich & thickened. 3 - Add the kidney beans. Cook for 10 min uncovered. 4 - Serve
