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Suggest a better descriptionPlace a large non-stick saucepan over a medium heat and add the beef and onions. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. Fry together for 1–2 minutes more. Sprinkle over the ?our and stir well.
Slowly add the wine and then the stock, stirring constantly. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf. Season with a pinch of salt and plenty of freshly ground black pepper.
Bring to a simmer on the hob, then cover loosely with a lid. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.
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Serving Size: 1 Serving (441g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 379 | ||
Calories from Fat: 63 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 62mg | 19 % | |
Sodium 217.5mg | 8 % | |
Potassium 1230.9mg | 32 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 28.6g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 379
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