Chilli

1. Heat the oil in a heavy based saucepan and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned. Por in the red wine and boil for 2-3 minutes 2. Stir in the tinned tomatoes and the tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinamon and Worcestershire sauce and crumble in the beef stock cube. Season well with salt and pepper. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 mins to 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and fresh coriander. Cook for a further 10 mins, uncovered, before removing from the heat, add any extra seasoning if necessary. This is ideal served with the lime wedges and also rice, crusty bread or jacket potatoes, guacamole, sour cream and a big green salad