for 4-6 people

Ingredients:

1lb minced beef (450g)
1 med/large onion - sliced/chopped
1 red bell pepper - chopped into chunks
1 green bell pepper - chopped into chunks
1 red chili pepper - finely chopped + deseeded
1 stick celery - chopped
2 cloves garlic - crushed
1 tin chopped tomatoes
1 tin baked beans (kidney beans if you prefer)
1 small glass red wine (about 150-200ml)
1 portion chicken stock (oxo cube - makes 190ml)
1 large teaspoon (2 if you like it) of dried oregano
1 tbsp tomato puree
1 tsp Bovril

Spice mix:

1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
1 teaspoon of chili powder (mild is fine)
1 teaspoon of paprika 
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper (more can be added later for extra heat)
1/4 teaspoon garlic granules
1/2 teaspoon onion granules#

Method:

1) Chop all ingredients as listed 

2) Fry the minced beef in a pan and break up - brown all over and set aside

3) In a large pan, fry the garlic, chopped chili and tomato puree in 1tbsp oil over a medium heat

4) Add the onion, celery and red pepper and fry gently over low-med heat til softened

5) Add the spices, stirring to ensure they cook (releases the flavours + takes off "bitter" edge)

6) Turn up the heat and add the red wine - as much or as little as you like. Ensure it hits a hot pan to cook off the strong alcohol flavours

7) Now add the chopped tomatoes, minced beef and stir with all the other ingredients already in the pan.

8) Add chicken stock, oregano and bovril - bring to a simmer. 

Cook for 30 - 45 minutes - add the beans for the last 10 minutes of cooking.

Serve with rice! or chips! or bread! or nachos! or whatever else...

if you need more heat add cayenne pepper - slowly! it can turn into a heat fest with too much..