Serves 6 – 8
1/2 bottle Jack Daniel’s® Hot Pepper Steak Sauce
2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 glasses red wine
2x400g cans chopped tomatoes
3 tbsp tomato purée
2 red chillies, thinly sliced, or 3-4 tsp
dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano
1 beef stock cube
salt and freshly ground black pepper
2x400g can red kidney beans, drained
1 Red Pepper deseeded & 1cm diced
1 large bunch coriander leaves,roughly chopped
To serve: 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, Jack Daniel’s® Hot Pepper Steak 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 making.
Serve with rice, flour tortillas and sour cream.