Place a large oven dish over a high heat and add the olive oil. When hot add the beef mince and stir breaking up any chunks until it has browned all over.
60 ml olive oil, 600 g beef
Add the bell peppers and cook for a further 3 minutes until the pepper start to soften.
1 large yellow bell pepper, 1 large red bell pepper
Add the carrots, onions, garlic, celery and the cumin, coriander and paprika and stir well to combine. Continue to cook on the hob stirring frequently for about 15 minutes until all of the vegetables have softened nicely.
Add the kidney beans, red wine and chopped tomatoes into the dish and stir.
250 ml red wine, 800 g tomatoes, 800 g kidney beans, salt, ground black pepper
When the contents in boiling, put the lid on and place in the oven on the middle shelf for 3 hours.
After 3 hours, check that the meat is tender and the sauce should be a lovely deep rich colour. If not then pop back in the oven for another 30 minutes. If the chilli is a little runny, place on the hob over a high heat for up to 15 minutes for a final reduction.
Once cooked, remove from the oven and serve with finely sliced red chilli, a sprinkle of coriander on a bed of rice or jacket potatoes.