Hot Chili con carne

Chili con carne, not much to say other than it's a crowd pleaser every time during every season. This recipe is adjusted from a 'BBC food' recipe.

For 4 people
0.5 kg lamb or beef mince
2 tinned tomatoes
2 tbsp tomato paste
2 tbsp oil
2 yellow onions
3 garlic cloves
1 tinned can of kidney beans (or any other similar bean type, berlotti, butter bean etc.)
2,5 dl red wine
1 red chili or 2 tsp dried chili (5 drops of tabasco as a last resort)
1 cube beef or chicken stock dissolved in approx 1,5 tbsp warm water
1 cinnamon stick
1,5 tsp ground cumin
1,5 tsp ground coriander
4 drops of worcestershire sauce
pepper
salt

Tip, some people like to have grated cheese and crumbled crackers as a topping on their chili, for me the important added topping is sour cream, and possibly a little squeeze of fresh lime juice.

1. Chop the onions and chili, fry in a thick bottomed pan with the oil, till the onions have turned slightly soft and glazy.

2. Add the ground meat, fry till brown. Till cooked through.
3. Add the wine + stock, allow this to simmer so that the alcohol can evaporate. This will take approx 3-5min.

4. Add the spices, pepper, salt and the garlic, fry for about 3min.
5. Add the tinned tomato and paste + the beans.
6. Now allow this to cook on a low heat for up to an hour, the longer the better. Keep on eye on it, giving it an occasional stir.

I usually serve this with rice, lately brown short grain rice, I love its nutty flavor and creamy flavor. You could also serve it with tortillas, guacamole, some chopped lettuce and the essential sour cream. This chili only gets better the day after, so its the perfect dish to prepare the day before for a low key dinner for friends or family.