Ridiculously Good Chilli

If I ever have visitors which I haven’t seen a long time, I like to spend as little time as possible in the kitchen. I’m not one of these lucky people who have a big island in the centre of their workspace which they can prop up a friend on and natter away while they prepare a meal. If I’m cooking, I’m pretty much the only one who can fit in the room without being in danger of knocking over steaming pots. A great fallback dish which can be made in advance (and is in fact better if eaten the day after) is chilli con carne. It’s one of those dishes that can be absolutely delicious, but so many people cook badly. Here’s a recipe which has never failed and always has people asking for second helpings:


A little olive oil
1 large red onion, chopped
3 cloves of garlic, chopped
1 tsp chilli powder (or 2 fresh red chillies, chopped)
1 tsp cumin
½ tsp coriander
A stick of cinnamon
1 beef stock cube
1kg lean, locally reared beef mince
A large glass of shiraz (or merlot if you can’t find that)
2 cans of chopped tomatoes
2 cans of kidney beans, drained
Rice or crusty bread to accompany

Heat the olive oil in a large saucepan and soften the onions, then add the mince and garlic and stir until browned. Pop the red wine in (and pour one for yourself) and bring to the boil. Simmer for a few minutes, then add all remaining ingredients, pop the lid on and simmer gently for approximately 1 hour or until the chilli is lovely and thick. Snaffle it up with some rice or bread and a spot of sour cream to add another depth of texture and temperature.

Photo courtesy of Michelle.