• Preparation Approximately 10 minutes
• Cooking time: 1 hour 25 minutes

Ingredients:

675g lean beef mince

1 tablespoon rapeseed or vegetable oil

2 onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed

150ml good, hot beef stock

2 x 400g can cherry or chopped tomatoes

2-3 tablespoons tomato purée

1-2 teaspoons dried chilli flakes

1-2 tablespoons sweet chilli sauce

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground ginger (optional)

1-2 fresh bay leaves

2 cubes good quality dark chocolate, 70% minimum cocoa solids (optional)

2 x 400g cans red kidney beans, drained

Handful freshly chopped coriander

Method:

1. Heat the oil in a large non-stick frying pan and cook the onions and garlic for 1-2 minutes.
2. Add the mince and cook for 8-10 minutes until brown, breaking down any meaty chunks with the back of a wooden spoon. Add the red wine and cook for 2-3 minutes.
3. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and chocolate (if used).
4. Bring to the boil, reduce the heat and simmer for 1 hour. Add the red kidney beans, stir and continue to cook for a further 10 minutes.
5. Garnish with the freshly chopped coriander and serve with rice, jacket potatoes, or crusty bread, guacamole, soured cream and a green salad.

Tip:

If you prefer a hotter chilli replace the dried chilli flakes with 1-2 finely chopped fresh chillies.  The chilli will taste even better the next day and freezes well too.

If you prefer to make your own guacamole deseed 1 ripe avocado and scoop out the flesh into a large bowl.  Add 1 small finely chopped red onion. Large handful freshly chopped coriander, juice of 2 limes and seasoning.  Mash together and serve with the chilli.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.