Chili Con Carne

1. 1

   I always use a large knife to chop up the mince, as I find this makes it more tender.

2. 2

   Do this until it is all mashed up, or use a meat tenderiser which is probably much easier.

3. 3

   Fry the mince with the onion, chili and garlic.

4. 4

   Once nearly browned, crumble in the oxo cube or stock cube.

5. 5

   Once the mince is browned, add the red wine and reduce down until half the original volume.

6. 6

   Then add all the other ingredients, minus the kidney beans.

7. 7

   Cover and simmer for about an hour, until the mince is really tender.

8. 8

   Keep an eye on it in case you need to add some water.

9. 9

   Remove the cinnamon stick.

10. 10

    Add the kidney beans and simmer for about another 20 minutes.

11. 11

    I love to serve mine on a crispy baked potato with lots of cheese on top.

* Per serving · 4 servings · Values may vary.