Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Chilli Powder (15%)(Chilli Pepper, Cumin, Salt, Oregano, Garlic), Potato Starch, Salt, Onion Powder, Dried Crushed Chillies (5%), Cumin (5%), Paprika, Flavouring, Cocoa Powder (2%), Cayenne Pepper, Ground Coriander Seed (2%), White Pepper, Garlic Powder.
Total content of herbs and spices = 45.7%
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG
1 sachet Schwartz Hot 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 boiled rice, soured cream and salsa.
Why not try adding a small chopped onion and a diced red or green pepper at the start of cooking.
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, tinned tomatoes and 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.
|Per serving*||%RI** per serving*|
of which saturates
of which sugars
*1 serving = ¼ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)