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Student Chilli


  1. Heat the oil in a large pan, add the onion and cook for about 5 minutes, until softened.
  2. Add the garlic and cook for 1 minute. Add the mince, chillies, peppers, cumin, ground coriander, cinnamon stick and cook, stirring for about 10 minutes until the mince is brown all over.
  3. Add the vegetables, season well with salt and pepper and cook for a few minutes more.
  4. Add the canned tomatoes, kidney beans, Worcestershire sauce and red wine. Fill the tomato can with boiling water and add this to the pan. Stir well and bring to a simmer.
  5. Cover the pan and simmer for about 30 minutes, until the sauce has reduced down. Check and stir every 10 minutes to ensure it doesn't stick.
  6. Serve with boiled white or brown rice and top each serving of chilli with a handful of fresh coriander and lime wedges.