- Heat the olive oil in a large casserole dish and gently fry the onions for 5 minutes until softened. Stir through Shemin’s Indian Curry Paste and cook for 1 minute more.
- Turn the heat up to medium-high, add the beef mince and brown it well, breaking it up with a wooden spoon. Once browned, add the tomato purée and cook over a medium heat for 2 minutes, then add the red wine, allowing it to reduce a little, about 2 mins
- Stir through the canned tomatoes, and add enough beef stock to cover. Stir well and bring to boiling point. Put the lid on, reduce the heat and simmer for 1½ hours, stirring occasionally.
- Remove the lid, add the red peppers and cook for a further 10 minutes.
Then add the kidney beans, season really well and cook for 20 minutes more until the sauce is reduced to your liking. Taste and adjust the heat (with chilli flakes) and seasoning. Top with the coriander leaves and serve with steamed rice and lime wedges.
Try out our seriously flavourful chili con carne recipe. Serve the classic way with steamed rice or spoon over tortilla chips, adding a generous helping of salsa, guacamole and sour cream.
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