Chili Con Carne

I always use a large knife to chop up the mince, as I find this makes it more tender. Do this until it is all mashed up, or use a meat tenderiser which is probably much easier.

Fry the mince with the onion, chili and garlic. Once nearly browned, crumble in the oxo cube or stock cube.

Once the mince is browned, add the red wine and reduce down until half the original volume. Then add all the other ingredients, minus the kidney beans.

Cover and simmer for about an hour, until the mince is really tender. Keep an eye on it in case you need to add some water.

Remove the cinnamon stick. Add the kidney beans and simmer for about another 20 minutes.

I love to serve mine on a crispy baked potato with lots of cheese on top.