Chilli con carne recipe

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Beef chili con carne with red wine, Worcestershire sauce, tomatoes, chilies, cinnamon and red kidney beans, among other ingredients. Better if refrigerated for 1 or 2 days, as the flavors will develop during that time.
Preparation time: 30 minutes, Cooking time: 90 minutes, Serves: 6 


2 Tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
2 lb lean minced beef

2 cups red wine
2 x 400g cans chopped tomatoes
3 Tbsp tomato puree
2 red chillies, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
1 stick cinnamon
1 Tbsp Worcestershire sauce
1 beef stock cube
Salt and freshly ground black pepper

2 x 400g can red kidney beans, rinsed and drained
1 bunch of coriander leaves, roughly chopped


Heat the oil in a large, heavy saucepan, over medium heat. Add the onion first and then the garlic and saute for 3-4 minutes, stirring often.

Add the minced beef and brown, stirring frequerntly and breaking any lumps that form.

Pour in the red wine, bring to a boil and cook for 2-3 minutes.

Add the chopped tomatoes, the tomato purĪ¹e, the fresh chilli, cumin powder, ground coriander, cinnamon stick and Worcestershire sauce. Break the beef stock cube in, season well with salt and pepper and stir.

Lower heat and simmer for about 1 hour, stirring occasionally, until the mixture is thick.

Add the red kidney beans and fresh coriander and cook for 10 to 15 minutes more. Taste and adjust with more seasoning, if required.

Remove from the heat and serve with sour cream.
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