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- Heat the olive oil in a large pot over a medium heat. Cook the onions for 5-6 minutes until softened. Add the garlic and chillies and cook for one minute longer.
- Add the beef and turn the heat to medium- high. Season with salt and pepper and cook for 6-7 minutes until no pink parts remain, breaking up any lumps with a wooden spoon.
- Add the cumin, oregano, paprika, cinnamon, bay leaves, cayenne pepper and tomato purée and cook for two minutes, stirring.
- Add the wine and allow to bubble for 2-3 minutes, scraping up any sticky bits from the bottom of the pan using a wooden spoon. Add the plum tomatoes and crush them against the side of the pot using the back of your wooden spoon.
- Add the stock and beans. Season to taste with salt and pepper and bring to a boil, then turn the heat to low. Cover with a lid and simmer gently for one hour.
- Remove the lid and simmer for another 30 minutes or until slightly thickened. Discard the bay leaves before serving.
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Per Serving: 427kcals, 16.1g fat (4.8g saturated), 12.6g carbs (5.6g sugars), 53.8g protein, 3.2g fibre, 0.548g sodium
TOP TIP: Chilli tastes better the day after being cooked as the flavours have had time to develop.
BeefDairy-freeDinnerFreezer-friendlyDiabetic-friendlyDinnerLow carbHigh-proteinOne-potKidsMexicanFamily mealsCuisinesSlow cookerFree-fromBudget mealsComfort foodMake it Healthy
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