Best Chili Con Carne

Serves 10-12

4 tbsp olive oil
3 large onions, chopped
4 garlic cloves, crushed
2kg minced beef (I use Aberdeen Angus from Doves Butchers, it's sublime)
500ml red wine
4 x 400g cans chopped tomatoes
1 tube tomato purée or sun dried tomato purée
4 chillies, thinly sliced an deseeded if preferred
2 tsp ground cumin
2 tsp ground coriander
2 sticks cinnamon
good shake of Worcestershire sauce
2 beef stock cubes
salt and freshly ground black pepper
4 x 400g can red kidney beans, rinsed and drained
1 large bunch coriander leaves, roughly chopped
wedges of lime, to serve

1. Heat the oil in a large pan with a lid and fry the onion and garlic until soft. Increase the heat and add the mince, cooking until browned and breaking down any chunks with a wooden spoon.
2. Pour in the red wine and boil for 2-3 minutes.
3. Stir in the tomatoes, purée, chilli, cumin, coriander, cinnamon, and Worcestershire sauce and crumble in the stock cube. Season well. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally.
4. Add the kidney beans and fresh coriander. Cook for a further ten minutes, uncovered, before removing from the heat, adding any extra seasoning if necessary. Serve with rice, guacamole, sour cream and warmed tortillas.

To make the guacamole

Take 3 ripe avocadoes, skin and mash in a bowl with salt, freshly squeezed lime juice and 3 crushed garlic cloves. Add freshly chopped chillies to taste. Top with coriander if desired.