1BIG BASIC CHILLI

SERVES 6

VEGETABLE BASE 1 tbsp extra virgin olive oil 1 medium onion peeled and finely chopped 1 celery stick halved lengthways and thinly sliced 2 red peppers cut into 1cm-2cm dice (seeds and cores discarded) 3 garlic cloves peeled and finely chopped 1 heaped tsp finely chopped medium-hot red chilli BEEF 1kg lean minced beef (look for about 10 per cent fat) SPICE MIX

tsp cayenne pepper 1 heaped tsp ground cumin 1 level tsp ground cinnamon 1 heaped tsp dried oregano ½ POT INGREDIENTS 2 x 400g tins chopped tomatoes 2 tbsp tomato purée 150ml red wine 1 bay leaf sea salt and black pepper to taste STEP 1 For the vegetable base, heat the olive oil in a medium-large saucepan over a medium heat, and fry the onion and celery for 4-5 minutes until starting to colour, stirring frequently. Add the red pepper and continue to fry for another 4-5 minutes until softened and lightly coloured, adding the garlic and chilli halfway through. STEP 2 Add the minced beef, turn up the heat and fry, stirring frequently, until the meat changes colour. STEP 3 Stir in the spice mix. STEP 4 Stir in the tomatoes, tomato purée and wine. Add the bay leaf and season with salt. TO COOK Bring the pan to the boil, then turn down the heat to low and simmer gently for 1 hour, stirring now and again to prevent sticking. There should be plenty of juices (for serving with rice). For a drier chilli, turn up the heat and continue to simmer until some of the liquid evaporates and it’s the consistency you like. Skim off any excess fat and check the seasoning before serving. For the picture on page 54, we added a can of red kidney beans (see panel opposite).