Brown off beef in small batches and leave to side.
Heat oil in large pan, add onion, garlic, carrots, celery and pepper. Cook till onions are softened.
Use red wine in the pan which you used to brown the beef. Deglaze pan and reduce the red wine a little. Add to the vegetables, then add canned tomatoes, tomato puree, pepper, salt, sugar, chipotles and chilli powder.
Fast boil the kidney beans for 10 minutes then simmer for 1.5 hours until they are tender.
Simmer the chilli with lid on for 2-3 hours until it starts to thicken up.
Add the kidney beans and cumin/coriander warm through for 15mins.
Serve
Serving
Suggestions
Sour cream, rice, tortilla chips, pita bread, jacket potato, hot dog, bowl with spoon
Originally Submitted
6/23/2008
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