Jack Daniel’s Hot and Spicy Chilli
Serves: 6 – 8
2 tbsp olive oil
½ tsp dried oregano
1 Red Pepper deseeded 1cm diced
Rice, Flour tortillas, Sour Cream
Heat the oil in a large, heavy-based saucepan and fry the onion and garlic until softened. Add fresh chilli or chilli flakes, cumin, ground coriander and cook for another minute. Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Stir in the tomato purée and then pour in the red wine and boil for 2-3 minutes.
Stir in the tinned tomatoes, Hot Chilli Jack Daniel’s sauce, dried oregano and crumble in the beef stock cube. Bring to a simmer, cover with a lid and cook over a gentle heat for about 1 hour, stirring occasionally until the mixture is rich and thickened. Add the kidney beans and diced red pepper and simmer gently for another 1hr.
Add fresh coriander and 1teaspoon sugar and any extra seasoning to taste. Cook for a further 5 minutes uncovered, before removing from the heat to serve. Can also be chilled and individually portioned to freeze within 24hrs of make.
Serve with rice, flour tortillas and sour cream.