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Categories:
olive oil yellow onions garlic ground beef red wine tomatoes tomato puree dried chili flakes ground cumin ground coriander cinnamon Worcestershire sauce salt ground pepper beans cilantro lime
Viewed: 34 - Published at: 7 years agoIngredients
- 2 Tablespoons Olive Oil
- 2 whole Yellow Onions, Chopped
- 2 cloves Crushed Garlic
- 2- 1/4 pounds Lean Ground Beef
- 1- 1/2 cup Red Wine
- 2 cans (14.5 Oz. Can) Chopped Tomatoes
- 3 Tablespoons Tomato Puree
- 4 teaspoons Dried Chili Flakes
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 stick Cinnamon
- 2 teaspoons Worcestershire Sauce
- 1 cube Beef Bouillon
- 3 pinches Salt
- 3 pinches Fresh Ground Pepper
- 2 cans (15 Oz. Can) Red Kidney Beans
- 1 bunch Cilantro, Rough Chopped
- 1 whole Lime, To Serve
Method
- 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.
