Great flavours and a good one to make if your planning ahead to feed a few people. Make the Meat sauce two days before and leave in the fridge to develop the flavours or put in the freezer for up to 6 months before adding the beans on the day you serve the dish and reheating to serve. The lemon gives this dish a wonderful flavour, honestly !! Another crowd pleaser !!

Ingredients

1 Kg Minced beef (I like mine a little fatty)

2 tbsp olive oil

2 onions chopped

4 garlic cloves, finely chopped

1 unwaxed lemon washed well in water only

3 tbsp of your favourite chilli powder

1 tsp ground cumin

1 tbsp plain flour

Salt

3 bay leaves

2 tbsp tomato purée

300ml red wine

450ml water in which 2 beef stock cubes are dissolved

400g can red beans, drained and rinsed (on the final day of cooking)

1. Over a moderate heat in a spacious, heavy-based pan, put in the olive oil and then stir in the onions fry gently stirring often, for 20-30 mins until soft, add the garlic 5 minutes before the end to get soft.
2. Cut the lemon into quarters lengthways, then remove the pithy core and seeds. Chop into very small pieces (each with a bit of peel on it).
3. Remove the pan from the heat and scoop the contents into a sieve, letting any fat drain back into the pan. Put the sieve and its contents on one side.
4. Return the pan to the heat and brown the meat in the hot oil, adding a little more oil if necessary. When all the meat is brown add the chilli powder and cumin, and cook over a low heat for 2 mins, stirring constantly. Add the flour and cook for a further 2 mins. Then add the bay leaves, 1/2 tsp salt, the lemon, tomato purée, red wine and stock. Stir well.
5. Return the onions in the sieve to the pan. Bring to a simmer, stirring often, then reduce the heat and cook, uncovered, and stirring occasionally to avoid sticking, for 2 hrs until the sauce is thick and the liquid has reduced. If the sauce gets too thick and starts to stick on the bottom add a little more water. Once the meat is cooked and the sauce is thick. Add salt to taste.
6. Turn off the heat and cool, cover and chill in the fridge.
7. Can be frozen at this stage for up to 6 months – defrost overnight in the fridge before continuing with the recipe.
8. On the day of serving add the beans to the chilli and reheat. Serve with rice or garlic bread and salad.

Based on the recipe at:

https://www.bbcgoodfood.com/recipes/lindseys-ultimate-chilli-con-carne