Wheat Flour, Potato Starch, Chilli Powder (14%)(Chilli Pepper, Cumin, Salt, Oregano, Garlic), Salt, Onion Powder, Paprika, Maltodextrin, Ground Cumin (3%), Cocoa Powder (2%), Cayenne Pepper, Garlic Powder, White Pepper.
Total content of herbs and spices = 35%
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG
1 sachet Schwartz Chilli con Carne Recipe Mix
450g (1lb) extra lean beef mince
400g tin chopped tomatoes
400g tin red kidney beans, drained and rinsed
125ml (4fl oz) cold water
1. Brown mince for 4-5 minutes. Drain excess liquid.
2. Add sachet 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.
Why not try with diced beef and cooking slowly in a medium-heat oven until rich and tender. Serve with warm bread and a crisp green salad.
Microwave directions for 800W: Place mince in a microwaveable dish. Cover and cook on full power for 4 minutes, stirring once. Drain excess liquid. Stir in sachet contents, tomatoes, kidney beans and water. Cover and cook on full power for 15 minutes, stirring occasionally.
Slow Cooker directions: Place mince, tomatoes, kidney beans in the slow cooker. Blend the sachet mix with the water and add to the rest of the ingredients. Cook to your slow cookers instructions.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 month of freezing.
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 (800W) on full power for 4½-5 minutes, stirring half-way through, or until piping hot throughout.