About this recipe:An amazing chilli recipe, made with mince as usual - but a few other additions make it special. Garnish with soured cream, grated Cheddar cheese, minced jalapeno, and fresh coriander .
2 tablespoons olive oil
900g minced beef
1 onion, minced
6 cloves garlic, minced
350ml beef stock
120ml red wine
2 tablespoons balsamic vinegar
2 (400g) tins whole plum tomatoes, lightly drained
7 sun-dried tomatoes, softened and chopped
2 tablespoons tomato puree
1 (400g) tin black beans, drained
1/4 teaspoon cayenne pepper
1 tablespoon chilli powder
2 teaspoons salt
ground black pepper to taste
1 pinch dried oregano
1 pinch dried sage
1 pinch sugar
1 bay leaf
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:45min › Ready in:55min
In a large casserole, heat the olive oil over medium heat. Brown the mince until no longer pink. Drain most of the fat from the mince.
Push the mince to the sides of the casserole and saute the onion and garlic in the middle until softened.
Pour in beef stock, red wine and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato puree and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chilli powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix well.
Cover and simmer on lowest heat for 45 to 90 minutes.