Serves5 Prep time 20 minutes Cooking time1 hour
500g lean minced beef
2 medium onions, chopped
3 garlic cloves, peeled and ﬁnely chopped
1 tsp hot chilli powder
2 tsp ground cumin
2 tsp ground coriander
2 tbsp plain ﬂour
150ml red wine or extra stock
300ml beef stock, Fresh or made with 1 beef stock cube
400g can of chopped tomatoes
400g can of red kidney beans, drained and rinsed
3 tbsp tomato purée
1 tsp dried oregano
1 bay leaf
3 tsp Méline's Chilli Sauce
ﬂaked sea salt
freshly ground black pepper
Grated cheddar to sprinkle on top (optional)
Fresh Coriander to sprinkle on top (optional)
Place a large non-stick saucepan over a medium heat and add the beef and onions.
Cook together for 5 minutes, stirring the beef continuously to break up the lumps.
Add the garlic, 1 teaspoon of chilli powder and 2 teaspoons of Chilli sauce, depending on how hot you like your chilli you can add a little more, add the cumin and coriander too.
Fry together for 1–2 minutes more. Sprinkle over the ﬂour and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, oregano and bay leaf.
Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer and 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.
Add one final teaspoon of chilli sauce, adjust the seasoning to taste and serve with grated cheddar if you please and a little fresh coriander.
Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏
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