I've been waiting for a chance to whip up a big batch of this to photograph and share with you all. It's a recipe which has been in my family since my Nan first heard about "exotic Mexican food" (oh how times have changed!) and is, guaranteed, the nicest chilli recipe you will find. Plus, it's cheap and yummy, what more could you want?!
Again, please excuse my photography. No excuse this time, I'm just dreadful.
1 large onion (or 2 medium), diced
1 large clove of garlic, crushed
500g minced beef (or quorn alternative)
2 tins of chopped tomatoes
3 teaspoons of hot chilli powder (or less to your taste)
1/2 teaspoon of cumin
2 tablespoons tomato puree
150ml of red wine
1 can of drained kidney beans.
1) Saute the onions and garlic in a large saucepan until softened (I use a stock pot for this).
2) Add the mince and cook until brown, stirring to break up the lumps.
3) Add the tomatoes with their juice and a quarter of a can worth of boiling water. Bring all to the boil and then let simmer for 40 minutes, stirring occasionally.
4) Mix the chilli powder, cumin and tomato puree with a couple of spoonfuls of the hot tomato/meat mix. Stir until smooth and add to the meat. Then add the red wine and season lightly. Stir, cover and let simmer for a further 45 minutes.
5) Serve and enjoy!
Lovely with tortilla chips or a sliced tortilla wrap, rice or a jacket potato and a big dollop of creme fraiche.
This also freezes well, so cook up a batch and freeze what you don't eat. Then simply defrost on the day you wish to eat it and chuck it back in a saucepan and heat through.