This medium-heat chilli sauce mix with chilli powder, cumin and cocoa powder, will help to bring the taste of Mexico to your meal times.
Chilli heat level - medium
See how easy it is to make this delicious recipe in our Cook's Guide video section!
CHILLI CON CARNE
450g (1lb) minced beef
1 packet Schwartz Chilli con Carne Recipe Mix
400g tin chopped tomatoes
400g tin red kidney beans drained and rinsed
125 ml (4floz) water
1. Brown the minced beef in a saucepan. Drain the excess liquid.
2. Add the packet contents, tomatoes, kidney beans and water. Bring to the boil, stirring.
3. Cover and simmer gently for 15-20 minutes, stirring occasionally.
4. Serve with rice and garlic bread.
Make the chilli with cubes of beef and cook slowly in a medium oven until rich and tender. Serve with warm bread and a crisp green salad.
SUITABLE FOR FREEZING
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container and leave to cool. Cover and place in the freezer for up to 1 month, for best results.
Re-heating Guidlines - Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave on HIGH for 4-5 minutes, stirring half-way through, or until piping hot throughout.
Wheat Flour, Potato Starch, Chilli Powder (14%)(Chilli Pepper, Cumin, Salt, Oregano, Garlic), Salt, Onion Powder, Paprika, Maltodextrin, Cumin (3%), Cocoa Powder (2%), Cayenne Pepper, Garlic Powder, White Pepper.
SUITABLE FOR VEGETARIANS
NO HYDROGENATED FAT
NO ADDED PRESERVATIVES
NO ARTIFICIAL COLOURS OR FLAVOURS
NO ADDED MSG
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