Ingredients
Scale
- 2 tbsp neutral oil (or olive oil)
- 2 medium onions, chopped
- 6 cloves garlic, crushed
- 500 g (1.1 lbs) minced beef
- 360 ml red wine
- 180 ml beef stock
- 4 tbsp Worcestershire sauce
- 2 tbsp honey
- 2 red bell peppers, chopped
- 4 x 400 ml tins chopped tomatoes
- 1 tsp smoked paprika
- 4 tsp cumin
- 2 tsp ground coriander
- 2 tsp hot chilli powder
- 3 tsp ground ginger
- 2 tsp mixed herbs
- ½ tsp salt
- ½ tsp black pepper
- 1 chopped fresh chilli
- 3 tbsp tomato puree
- 1 tbsp tomato ketchup
- 1 tsp chipotle paste
- 2 chunks dark chocolate
- 2 x 400 g cans kidney beans
- 1 x 420 g can mixed beans
- Small bunch fresh coriander
Instructions
- Heat oil, add onions and cook until soft.
- Add garlic, cook 1 min.
- Add beef, brown well.
- Pour in red wine, simmer 3 mins.
- Mix stock, Worcestershire sauce, honey – add to pan.
- Add peppers and tomatoes, stir well.
- Add spices, salt, pepper, and fresh chilli, cook 2-3 mins.
- Stir in puree, ketchup, chipotle, and chocolate. Simmer 1 hr.
- Add beans, simmer 20–30 mins.
- Stir in coriander before serving. Serve with rice, sour cream, and chillies.
Notes
- Gluten free: use GF stock, Worcestershire, puree, ketchup, and chocolate.
- Make ahead: tastes even better the next day.
- Freezer-friendly: portion and freeze, then reheat.
- Slow cooker: reduce stock, cook 6–7 hrs low or 5–6 hrs high.
- Alcohol free: swap wine with extra stock.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican