Chili Con Carne Cooked In Red Wine
|Vegetable oil||1 Tablespoon|
|Onions||2 , chopped|
|Fresh red chilies||2 Small, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Lean minced beef||1 Pound (500 Gram)|
|Tomato sauce||4 Ounce (Classic Type)|
|Red wine||2 Fluid Ounce (1/4 Cup Or 60 Milliliter)|
|Tomato paste||2 Tablespoon (Or Tomato Puree)|
|Canned red kidney beans||14 Ounce, rinsed and drained (440 Gram)|
1. Heat oil in a frying pan over a medium heat. Cook onions, chilies and garlic, stirring, for 3 minutes or until golden.
2. Add beef and cook, stirring, for 10 minutes or until brown.
3. Stir in tomato sauce, wine and tomato paste, bring to simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.
4. Add beans and cook, stirring occasionally, for 10 minutes.