2tbsp olive oil

1 large onion, chopped

600g cubed stewing beef

2 garlic cloves, crushed

1tsp chilli powder

 1tsp ground cumin

 1tsp ground coriander

 2 glasses red wine

400g cans chopped tomatoes

 1tbsp intense sundried tomato paste

1 beef stock cube

 400g can red kidney beans

 3tbsp coriander leaves, roughly chopped

 2 tomatoes, chopped

 1 small red onion, sliced

 Guacamole, soured cream and tortillas, to serve

1 Heat the oil in a pan and fry the onion for a few mins until softened. Add the beef and garlic, cooking quickly until browned.

2 Stir in the chilli, cumin and coriander, cook for 1 min then pour in the wine and boil for 2-3 mins.

3 Add the tomatoes, tomato paste and crumble in the stock cube. Add salt and pepper to taste.

4 Bring to a simmer, cover with a lid and cook over a low heat for about an hour, stirring occasionally until the mixture is thick.

5 Add the kidney beans and cook for 5 more mins. Serve each portion topped with coriander leaves, tomatoes and onions, with guacamole, soured cream and tortillas alongside.

Per serving: 381cals, 9.5g fat, (4g saturated). 24g carbs

Why not try our Mexican chicken pizza while watching the football?

Experiment with more Mexican food, Beef Buritos or Chicken fajitas

We also have a fab vegetarian chilli recipe