CHILLI CON CARNE WITH RED WINE

There’s nothing like the smell of Chilli Con Carne bubbling away on the stove. Made with beef and beans in a spiced tomato broth.

500 g lean minced beef ( I used half pork and half beef mince)
2 medium onions, chopped
3 garlic cloves, peeled and ﬁnely chopped
1–2 tsp hot chilli powder
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain ﬂour
150 ml red wine or extra stock
300 ml beef stock, made with 1 beef stock cube
1 can chopped tomatoes ( I used 5 fresh peeled tomatoes)
1 can red kidney beans, drained and rinsed ( I used 4 bean mix)
3 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano
1 bay leaf
Sea salt
30 ml Oil
Freshly ground black pepper

Place a large non-stick saucepan over a medium. Heat the oil, add the onions and garlic fry for 2 minutes. Add the mince and cook together for 5 minutes.
Add 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin, paprika and coriander. Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.
Slowly add the wine and then the stock, stirring constantly.
Add the tomatoes and beans into the pan and stir in the tomato purée, sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.

Bring to a simmer on stove, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.

Serving suggestions:
Ladle into bowls and serve with toppings of choice, corn chips or tortillas for.
Over rice with toppings
Topped with corn bread batter and baked – Tamale Pie!
In soft rolls – Chili Sloppy Joes;
On hot dogs – Chili Dogs!!!
With Corn Bread on the side
Over hot chips with cheese sauce – Chili Fries!
In baked potatoes
Over pasta

Toppings:
Sour cream and grated cheese (both mandatory in my world), coriander/cilantro leaves, sliced green onions, diced red onion, Pico de Gallo, diced avocado, sliced jalapeño or other chillies.

Recipe and Photo: Elize de Kock