Spices (Dried Chillies (19%), Onion Powder, Cumin (7%), Paprika, Coriander Seed, Dried Garlic, White Pepper) Wheat Flour (with Calcium, Iron, Niacin (Vitamin B3), Thiamin (Vitamin B1)), Starch, Salt, Natural Flavouring Cocoa Powder (2%) Oregano,
Total content of herbs and spices = 45.7%
No hydrogenated fat, artificial colours or flavourings, added preservatives or MSG
For OUR RECIPE you will need …
1 sachet Schwartz Hot Chilli con Carne Recipe Mix
450g extra lean beef mince
400g tin chopped tomatoes
400g tin red kidney beans, drained and rinsed 125ml cold water
3 Easy Steps...
1 Brown mince for 5 mins. Drain excess liquid.
2 Mix in seasoning, tomatoes, kidney beans and water. Bring to the boil, stirring. 3 Cover and simmer gently for 20 mins, stirring occasionally.
Try Something Different:
Perfect with soured cream and a sprinkle of lightly toasted Schwartz Cumin Seeds. Add a diced onion and red pepper in place of half of the meat. Serve with rice or flour tortillas.
Additional Usage ...
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.
|(Typical Values)||Per 100g |
of which saturates
of which sugars
*1 serving = ⅙ of OUR RECIPE
**% of Reference Intake of an average adult (8400kJ/2000kcal)