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1
Take two frying pans and start cooking in parallel, in one add the olive oil and start cooking the onions slowly until translucent. In the other pan turn the heat up very high ( the best pan for this is a cast iron pan ) we are going to sear the mince in small batches. This is an important process, a bit like searing meat for a casserole, the exterior of the mince is to be caramelised (or burnt a little) because later it is to be slow cooked on the hob which will break down this crust and create sublime slightly sweet browning to your chilli sauce.
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2
Now sear the mince on the high heat in small batches, season on all sides with salt and pepper, stir until cooked on all sides.
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3
Transfer to a plate when cooked.
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4
When the onions are cooked, add the paprika, cumin, chilli powder, and garlic, and stir fry for 2 minutes then add the wine, tomato puree, tomatoes and mince. stir and simmer on a low heat for one hour. You should only be getting 1 or two bubbles in the sauce if you have more turn it down.
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5
After 1 hour add the kidney beans and simmer for a further hour.
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6
The slow cooking brings out all the flavours of the meat and breaks down the acidity of the tomatoes.
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7
Add the whole chillies finely chopped for ten minutes at the end and then serve garnished with the coriander leaves and cream on the side.
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8
Chef's Tip: Make this dish 2 or 3 days in advance and keep in the fridge, the extra time allows the flavours to really mingle and mature.
