Bulk Chili Con Carne

Place a heavy bottomed pan on a medium heat and add the oil.

When hot, add the garlic and onion and fry until it starts to softened

Remove the garlic and onions from the pan and put to one side.

Increase the heat to medium high and add the mince to the pan breaking up any chunks of mince. Cook until browned.

Return the garlic and onions to the pan with the mince.

Add the red wine and cook for 3 - 4 minutes.

Add the tomatoes, tomato puree, sliced chili, cumin, coriander and Worcestershire sauce and stir well.

Crumble the stock cube into the mixture and stir well adding a pinch of salt and pepper.

.Lower the heat so the chili comes to a simmer.

Cover with a lid and cook over a gentle heat making sure it simmers away for about 60 minutes. The chili should become thicker and a deep rich colour.

Taste and adjust the seasoning as needed.

Finally, add the kidney beans and chopped coriander keeping the lid off.

Cook for a another 10 minutes and then remove from the heat.

Serve with boiled rice and a green salad for a filling meal for 6.