A chilli is always a popular choice for tea. This version I particularly like, with the subtle flavours of coriander and cumin along side the heat of the chilli. I had my niece and nephew here for tea last night and I have never seen my nephew eat as much. Followed by a wonderful Mary Berry chocolate cake made by him, I think it was close to their dream dinner.
500g pack of beef mince, extra lean
2 medium onions chopped
Garlic, 3 cloves, peeled and finely chopped
2 tsps hot chilli powder
2 tsps cumin
2 tsps ground coriander
2 tbsps of plain flour
Red wine, 150 ml, or extra stock
1 6g beef stock cube , made up with 300ml water
400g can of chopped tomatoes,
400g can red kidney beans, drained and rinsed
Tomato puree, 3 tbsps
Caster sugar, 1 tsp
1 tsp of dried oregano
1 bay leaf
Sea salt and black pepper for seasoning
Place a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 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, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the flour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.