2.5 lbs lean ground beef
1/2 tbsp sunflower oil
1 large onion chopped
2 garlic cloves, peeled and finely chopped
1 tbsp all purpose flour
1 1/4 cups red wine
1 1/4 cups beef stock
2 tbsp tomato paste
salt and pepper
FOR THE BEANS:
2 tbsp olive oil
1 onion chopped
1 fresh red chilli, seeded and chopped
2 14 oz cans red kidney beans drained and rinsed
1 14 oz can chopped tomatoes
1 can corn
FOR THE TOPPING:
6 tomatoes peeled and chopped
1 fresh green chilli, seeded and chopped
2 tbsp chopped fresh chives
2 tbsp chopped fresh coriander plus sprigs to garnish
2/3 cup sour cream
Heat oil in a large flame proof casserole. Add the onion and garlic cooking until soft. Season the flour and toss with the beef. Remove the onion from the pan. Add the beef and cook over a high heat until browned.
Return all the beef and the onion to the pan. Stir in the wine, stock and tomato paste. Bring to a boil, reduce heat and simmer 45 minutes until beef is tender.
Meanwhile for the beans, heat oil in a frying pan and cook the onion and chilli until softened. Stir in the kidney beans, tomatoes and corn and simmer gently for 20-25 minutes. Mix the tomatoes, chilli, chives and coriander for the topping.
Ladle the meat mixture onto warm plates, add a layer of the bean mix, add the topping and finish with sour cream. Garnish with coriander leaves.