• Chilli with extras


added on 24/9/2009 by DaveClassic dish, but can be elevated to something really good if you cook it well.


  • 1kg top quality steak mince
  • 2 onions
  • 1 green pepper
  • Cinnamon stick (a good one!)
  • 3 cloves garlic
  • 3 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon hot chilli powder
  • 1 to 2 teaspoons dried chilli flakes
  • 1/2 bottle nice red wine
  • 1 tin chopped tomatoes
  • Beef stock cube
  • Small tin tomato puree (about 2 to 3 tablespoons)
  • Bay leaf
  • 2 teaspoons oregano
  • 2 tins kidney beans
  • Salt and pepper
  • Coriander leaves


  1. Fry the mince in a little oil in a big oven proof pan until browned; remove with a slotted spoon, leaving the juices and oil.
  2. Add finely chopped onion, green pepper and cinnamon stick; cook until soft, over a high heat, ideally adding some colour to the onions.
  3. Add the garlic and spices and cook for further couple of minutes.
  4. Add the wine, tinned tomatoes, beef stock cube, bay leaf, oregano, tomato puree and some water.
  5. Bring to the boil and then place in a medium oven for an hour or so, until it all starts to mellow together nicely.
  6. Add the kidney beans and cook for a further 10 minutes.
  7. Before serving, check the seasoning and add a good handful of chopped coriander leaves.
  8. Serve with long grain rice, home made guacamole, grated cheese, sour cream and jalapenos if you feel like going mad.


Use whole cumin seeds, roast them in a frying pan (dry - no oil) and then grind them up. The flavour will be ten times better than using shop-bought ground cumin.