Here it is again - remember that braised mince I was telling you about. So far it's turned up as lasagne and cottage pie in the last few weeks, and here it is again, this time as chilli.
This is a hottish version - if the kids were going to eat it, I'd use plain old smoked paprika, and probably a little less of it.
As well as your portion of braised mince (see the link above), you will need:
1 onion, chopped
1 clove of garlic, ditto
2 tsp hot smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 cinammon stick
2 glasses of red wine
1 can chopped tomatoes
splash of mushroom ketchup (or Worcestershire sauce)
250g chestnut mushrooms, wiped clean and sliced
1 400g can of kidney beans
First, heat a splash of olive oil in a pan and fry the onions and garlic till softened. Stir in the smoked paprika, cumin, coriander and cinammon stick and cook for a minute or 2 before tipping in the red wine. Bring to the boil and simmer till the wine has reduced by about half.
Add the chopped tomatoes and mushroom ketchup, and simmer for a couple more minutes, then add the braised mince, mushrooms, kidney beans and stock, and then simmer it all gently for about 45 mins till it's thick and rich.
Serve as you like - tortillas, chopped avocado, grated cheese, soured cream all go down well as accompaniments . Or, if, like me, you'd forgotten that you were going to have chilli, some rice, salad and creme fraiche that was left over from the weekend's pudding will do. And the rest of the wine.