The Best Chilli con Carne

In a large casserole, heat the olive oil over medium heat. Brown the mince until no longer pink. Drain most of the fat from the mince.

Push the mince to the sides of the casserole and saute the onion and garlic in the middle until softened.

Pour in beef stock, red wine and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato puree and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chilli powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix well.

Cover and simmer on lowest heat for 45 to 90 minutes.