About this recipe:As with all chilli con carne dishes, there's a huge opportunity for variation. Plonk it on a baked potato, top it with sour cream, share it with a bowl of rice, the possibilities are (nearly) endless. So feel free to use this recipe as a basis to play around with, I truly believe you'll love it! This time round, I topped long grain rice with it and served with homemade tortilla chips.
Heat up a little oil in a large deep pan, add your onion, red pepper, garlic and jalapeño and saute. Add in your beef mince and break up with a wooden spoon, cook over medium-high heat until browned and just about cooked throughout; season with a little salt and black pepper at this point.
Now, add in your red wine and lower to a medium heat. Stir and continue breaking up the mince for around 5 minutes or until the wine begins to get soaked up, allowing the alcohol to burn off.
Add in your beef stock, Worcestershire, kidney beans and tomatoes and reduce to a simmer. Gently stir and add in your paprika, cumin, cayenne pepper, coriander and chilli flakes. Taste for seasoning and allow to stay on a low heat to simmer for at least 1 hour, gently stirring occasionally until the chilli thickens.
For serving suggestions, I served over white long-grain rice and topped with Cheddar cheese, soured cream, a squeeze of lime juice and extra coriander.