Ingredients
2 tbsp olive oil
½ onion, finely chopped
1 garlic clove, chopped
300g/10½oz minced beef
1 red chilli, chopped
½ tsp cumin seeds
salt and freshly ground black pepper
1 tbsp tomato purée
100ml/3½fl oz red wine
200ml/7fl oz hot beef stock
½ tsp dried chilli flakes
100g/3½oz basmati rice, cooked
To serve
1 tbsp Greek-style yoghurt
2 tbsp chopped fresh coriander
Method
1. Heat the olive oil in a medium saucepan, add the onion and fry gently for 3-4 minutes, or until softened but not coloured. Add the garlic and fry for one minute. Add the beef and fry until browned all over.
2. Add the chilli, cumin seeds, salt and freshly ground black pepper and tomato purée and fry for 1-2 minutes. Add the red wine and simmer for 2-3 minutes.
3. Add the hot beef stock and dried chilli flakes and simmer for 15 minutes, adding a little more stock (or water) if the mixture becomes too dry.
4. To serve, pile the cooked rice onto a serving plate and spoon over the chilli con carne. Top with a spoonful of yoghurt and the chopped coriander.
