Gourmet Chili

Heat oil in a large stew pot and fry the onion and garlic until softened. Add the ground beef, cook until browned while breaking apart any chunks of meat. After the meat has browned, pour in the red wine and allow to boil for 2-3 minutes. While waiting, pour a glass of wine for yourself.

Stir in the tomatoes, tomato puree, chili flakes, cumin, ground coriander, cinnamon stick and Worcestershire sauce and crumble in the stock cube. Season well with salt and pepper.

Bring to a simmer, cover with a lid and cook over a medium-low heat for about 30 minutes. Add the kidney beans and cook for another half hour. Add the fresh cilantro and cook for another 10 minutes uncovered. Serve with lime wedges.