Chilli con Carne Boujee Booze

Chilli con Carne

Chilli con Carne
Another winter warmer we love. Taken inspiration here from the hairy bikers!
Serves 4 



  • 500g lean minced beef
  • 2 onions, chopped
  • 4 cloves garlic, finely chopped
  • 2 tsp chilli powder
  • 2 tsp cumin
  • 2 tbsp flour
  • 150ml red wine
  • 300ml beef stock
  • 400g canned chopped tomatoes
  • 400g red kidney beans, drained
  • 3 tbsp tomato puree
  • 1 tsp caster sugar
  • 1 tsp dried oregano
  • 1 bay leaf
  • Sea salt
  • Black pepper


  1. Place a large non-stick saucepan over a medium heat and add the beef and onions. 
  2. Cook together for 5 minutes, stirring the beef and squishing it against the sides of the pan to break up the lumps. 
  3. Add the garlic, 1–2 teaspoons of chilli powder, depending on how hot you like your chilli, and the cumin and coriander. 
  4. Fry together for 1–2 minutes more.
  5.  Sprinkle over the flour and stir well.
  6. Slowly add the wine and then the stock, stirring constantly. 
  7. Tip the tomatoes and kidney beans into the pan and stir in the tomato purée, caster sugar, oregano and bay leaf.
  8.  Season with a pinch of salt and plenty of freshly ground black pepper.
  9. Bring to a simmer on the hob, then cover loosely with a lid. 
  10. Reduce the heat and leave to simmer gently for 45 minutes, stirring occasionally until the mince is tender and the sauce is thick. Adjust the seasoning to taste and serve.