Chili con carne

Substances

• 500g lean minced beef (ten% or significantly less unwanted fat)


• 2 medium onions, chopped


• 3 garlic cloves, peeled and nely chopped


• 1–2 tsp scorching chilli powder


• two tsp ground cumin


• 2 tsp ground coriander


• 2 tbsp plain our


• 150ml red wine or additional stock


• 300ml beef stock, produced with one beef stock cube


• 400g can of chopped tomatoes


• 400g can of red kidney beans, drained and rinsed


• 3 tbsp tomato pure


• one tsp caster sugar


• one tsp dried oregano


• one bay leaf


• aked sea salt


• freshly ground black pepper

Method

Location a huge non-stick saucepan more than a medium heat and include the beef and onions. Cook with each other for five minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, dependent on how scorching you like your chilli, and the cumin and coriander. Fry with each other for 1–2 minutes far more. Sprinkle over the our and stir properly.

Gradually add the wine and then the stock, stirring continuously. Tip the tomatoes and kidney beans into the pan and stir in the tomato pure, caster sugar, oregano and bay leaf. Season with a pinch of salt and lots of freshly ground black pepper.

Deliver to a simmer on the hob, then cover loosely with a lid. Decrease the heat and leave to simmer gently for 45 minutes, stirring occasionally until finally the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

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