I love chilli con carne because it is a meal on its own without even having to add the rice. Mince can be so bland so having a recipe like this adds all the right spices to make it a taste sensation. I have to give a friend of mine, Louise the credit here on her tried and tested recipe.
1-2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed
500g lean mince
150ml red wine (good enough to drink obviously!)
1 x 400g cans chopped tomatoes
1 tbsp tomato paste
2 red chillies, thinly sliced (depending on the chilli – you want a nice bite!)
1/2 tsp ground cumin
1/2 tsp ground coriander
1 stick cinnamon
Good shake of Worcestershire sauce (you can use a shake of Balsamic vinegar instead)
1 beef stock cube
salt and freshly ground black pepper
1 x 400g can red kidney beans, rinsed and drained
2 cobs of corn
1 large bunch coriander leaves, roughly chopped
Heat the oil in a large, heavy-based saucepan with a lid 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. Pour an extra serving of red wine in a nice big wine glass just to make sure it tastes alright!
Stir in the tinned tomatoes, tomato paste, fresh chilli, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well with salt and freshly ground black pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 45 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
Add the kidney beans and sweet corn and cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Sprinkle with fresh coriander and serve with Bulgarian yoghurt and fresh chillies on the side. You can of course serve with rice but it is lovely just on its own!