2 tbsp olive oil
2 onions, chopped
2 garlic cloves, crushed
1kg/2¼lb lean minced beef
2 Bottles red wine
2 x 400g 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
1 stick cinnamon
good shake of Worcestershire sauce
1 beef stock cube
salt and freshly ground black pepper
2 x 400g can red kidney beans, drained (optional)
1 packet of flour tortillas
1 pot of sour cream
Utensils Required:
At home:
1 x Large Saucepan
Chopping board and knife
On the bank: 1 x Saucepan
1 x Frying Pan
Single Coleman stove
Large wooden spoon (or similar)
Cooking Directions
This meal is much easier if prepared at home, in fact, it gets
better with age, so leaving it overnight and taking it to the bank
in a suitable container is advised.
At home:
Heat the oil in a large saucepan and fry the onion & garlic
until softened. Increase the heat and add the mince, cooking
quickly until browned and breaking down any chunks of meat with a
wooden spoon. Pour in the red wine and boil for 2-3 minutes. While
waiting, have a glass (or two) yourself.
Stir in the tinned tomatoes, tomato purée, fresh chilli or
chilli flakes, cumin, ground coriander, cinnamon, and
Worcestershire sauce and crumble in the stock cube. Season well
with salt and pepper.
Bring to a simmer, cover with a lid and cook over a gentle heat
for about 50 minutes to 1 hour, stirring occasionally until the
mixture is rich and thickened. Add the kidney beans (if you like
these).
Cook for a further 10 minutes, uncovered, before removing from
the heat, adding any extra seasoning if necessary. Leave to cool
down, then place in a sealed container and leave in fridge.
On the bank:
Place the Chilli con Carpy in a saucepan and heat gently, poor
a glass of red.
Once the Chilli has warmed through thoroughly, put to one side
to rest. Take the flour tortillas out of their packet and place in
dry frying pan.
Heat the Tortillas gently, once hot, take off the heat, fill
with Chilli add a splodge of soured cream and wrap up as shown...
