There are obviously many many recipes of chile out there. My favorite one is Jamie Oliver's, which I have tweaked slightly here (how could there not be wine in a stew!). But the real secret to make this dish successful is to let it cook as long as possible (at least 2-3 hours). This way, all the ingredients will literally melt in your mouth.

Ingredients (serves 8):

1 lb ground beef

1 lb ground turkey (you can also use veal, or only beef if you prefer)

3 large carrots, cut in cubes

1 onion, grossly chopped

1 red pepper, chopped

1 green pepper, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 bunch fresh cilantro

1 large can (800g) diced tomatoes

1 small can (400g) red kidney beans

1 small can (400g) chick peas

1 glass red wine

1 tbsp balsamic vinegar

1 tsp ground cumin (you may put more based on your taste)

1/2 tsp ground cinnamon

A few pinches ground chili pepper (optional)

1 chicken bouillon cube

Olive oil

In a large Dutch oven, heat some olive oil (about 2 tbsp), add the ground meat and brown for 5-10 minutes on high heat, separating all the big lumps. Add the onion, carrots, celery, garlic and peppers, and cook on high heat for 10 minutes, stirring regularly. Add the wine and let it evaporate for a few minutes. Add the canned tomatoes, chickpeas and beans, then all the spices, the balsamic vinegar and the chicken bouillon.  Fill the tomato can with water and add. Season with salt and pepper (go easy for now as a lot of the liquid will evaporate), bring to a boil, then cook on low heat, uncovered, for at least 2-3 hours, stirring from time to time.

About 30 minutes before serving, add some of the chopped cilantro. Taste and adjust seasoning. Serve with white rice, shredded cheddar cheese, creme fraiche and fresh cilantro.