1 tblsp olive oil
1 onion, chopped
3 cloves garlic, crushed
1 stick celery, chopped
500 g lean minced beef
2 tsp chilli powder
pinch cayenne pepper
1 tsp dried oregano
4 large tomatoes, seeded and chopped
4 tblsp tomato paste
1 tsp brown sugar
1 tblsp vinegar
¼ cup red wine
1 can red kidney beans, rinsed and drained
salt and freshly ground black pepper

Heat the olive oil in a large saucepan and add the chopped onion, crushed garlic and chopped celery. Stir over a medium heat for 5 minutes. Add the ground beef and cook for 5 minutes, until browned. Add the chilli powder, cayenne pepper and oregano. Cook and stir well for 2 minutes. Add the chopped tomatoes, tomato paste and red wine. Stir to combine, and simmer for 30 minutes.

Add the sugar, vinegar, red wine, and kidney beans. Mix well, and season with salt and freshly ground black pepper. Heat through for 5 minutes.

For the best flavour, prepare this dish a day in advance. Store in the refrigerator, and re-heat as required. Serve in a bowl on a bed of rice.