Chilli Con Carne

• 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

1. 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. 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. 3 - Add the kidney beans. Cook for 10 min uncovered.
4. 4 - Serve

olive oil, onion, garlic, glass red wine, tomatoes, tomato puree, red chilli, ground cumin, ground coriander, coffee granules, cinnamon, worcestershire sauce, beef, salt, red kidney beans, rice

Taken from www.epicurious.com/recipes/member/views/chilli-con-carne-51413221 (may not work)