Chille Con Carne

I used:

• 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

And I did this:

1. Heat a little oil in a heavy frying pan.
2. Add the onion and garlic and fry for a few minutes.
3. Add the beef mince and cook until the beef is browned.
4. Mix the Oxo cube with a small amount of boiling water and stir until dissolved.
   
5. Pour in the wine and boil for 2 minutes.
6. Add the tomatoes, tomato purée, chilli, cumin, coriander and Oxo stock.
7. 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.
8. Meanwhile, drain and rinse the red kidney beans.
9. Add the kidney beans to the pan, and cook with the lid off for a further 10 minutes.
10. Serve with boiled rice.