- 4 tbsp frozen chopped onion
- 1 cube frozen crushed garlic
- 500g beef mince
- 125ml red wine
- 400g tin chopped tomatoes
- 1/2 tbsp tomato purée
- 2 tsp dried chilli flakes
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 beef Oxo cube
- 400g tin red kidney beans
- Heat a little oil in a heavy frying pan.
- Add the onion and garlic and fry for a few minutes.
- Add the beef mince and cook until the beef is browned.
- Mix the Oxo cube with a small amount of boiling water and stir until dissolved.
- Pour in the wine and boil for 2 minutes.
- Add the tomatoes, tomato purée, chilli, cumin, coriander and Oxo stock.
- Stir, and simmer for 1 hour with a lid on, stirring every 10 minutes. Two or three times during cooking, attack the pan with a potato masher to smooth out any annoying chunks of tomato and help thicken the sauce.
- Meanwhile, drain and rinse the red kidney beans.
- Add the kidney beans to the pan, and cook with the lid off for a further 10 minutes.
- Serve with boiled rice.