Chili con carne

Elements

• 500g lean minced beef (10% or significantly less body fat)


• 2 medium onions, chopped


• 3 garlic cloves, peeled and nely chopped


• 1–2 tsp sizzling chilli powder


• two tsp floor cumin


• 2 tsp floor coriander


• two tbsp basic our


• 150ml purple wine or further stock


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


• 400g can of chopped tomatoes


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


• three tbsp tomato pure


• 1 tsp caster sugar


• one tsp dried oregano


• 1 bay leaf


• aked sea salt


• freshly ground black pepper

Approach

Place a big non-adhere saucepan more than a medium warmth and add the beef and onions. Cook dinner collectively for five minutes, stirring the beef and squishing it in opposition to the sides of the pan to crack up the lumps. Include the garlic, 1–2 teaspoons of chilli powder, depending on how scorching you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle in excess of the our and stir properly.

Gradually insert the wine and then the stock, stirring consistently. Tip the tomatoes and kidney beans into the pan and stir in the tomato pure, caster sugar, oregano and bay leaf. Period with a pinch of salt and loads of freshly floor black pepper.

Deliver to a simmer on the hob, then go over loosely with a lid. Decrease the heat and go away to simmer gently for 45 minutes, stirring sometimes until finally the mince is tender and the sauce is thick. Adjust the seasoning to style and serve.

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