Serves 4


Prep time: Approximately 10 mins / Cook time: 1 hour 25 mins

Ingredients

675g/11⁄2lb lean beef mince

15ml/1tbsp oil

2 onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed 150ml/1⁄4pt good red wine

2x 400g cans cherry or chopped tomatoes 30-45ml/2-3tbsp tomato purée

10ml/2tsp dried chilli flakes

15-30ml/1-2tbsp sweet chilli sauce

10ml/2tsp ground cumin 10ml/2tsp ground coriander 5ml/1tsp ground ginger

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.
  3. Add the red wine and cook for 2-3 minutes. 

  4. Stir in the tomatoes, tomato purée, chilli flakes, sweet chilli sauce, spices, bay leaves and cocoa powder.
  5. Crumble over the stock cube and season. 

  6. Bring to the boil, reduce the heat and simmer for 1 hour. 

  7. Add the red kidney beans and continue to cook for a further 10 minutes.