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Smoky Mexican Chilli Con Carne

Tantalising Mexican flavours giving a rich, smoky, earthy kick to this delicious chilli con carne recipe.

Serves

6

The star of the show

Gluten free
Shemins Smoky Mexican Spice Blend
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Shemin's Smoky Mexican

Shemin’s Smoky Mexican Spice Blend is a rich, warming mix with a deep, smoky flavour and gentle heat. Packed with colour and character, it’s perfect for adding a bold twist to Mexican-style dishes including, tacos, fajitas, marinades and more.
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Add to cart £3.75

Ingredients

  • 1 tbsp oil
  • 1 onion, sliced
  • 1 tbsp crushed garlic
  • 800g beef, lamb, pork or quorn mince
  • 1 1⁄2 tbsp Shemin’s Smoky Mexican Spice Blend
  • 2 tbsp Worcestershire sauce
  • 400g tin chopped tomatoes
  • 250ml red wine or beef / vegetable stock
  • 400g tin red kidney beans, drained and rinsed
  • handful coriander, chopped

How to make Smoky Mexican Chilli Con Carne

  1. Heat the oil in a saucepan and gently fry the onions for 10 minutes until softened. Add the crushed garlic and cook for 1 minute more.
  2. Turn the heat up to medium-high, add the mince and brown well, breaking up any lumps. Once browned, add Shemin’s Smoky Mexican Spice Blend, Worcestershire sauce and season.
  3. Pour in the tin of chopped tomatoes, red wine and your drained kidney beans. Stir well and bring to the boil. Put the lid on, reduce the heat and simmer for 45 minutes, stirring occasionally.
  4. Check seasoning and stir in the chopped coriander. Serve with rice, tortilla chips, sour cream and guacamole!

Pair it with

Shemins Smoky Mexican Spice Blend
Vegetarian Gluten Free
(4)

Shemin's Smoky Mexican

Shemin’s Smoky Mexican Spice Blend is a rich, warming mix with a deep, smoky flavour and gentle heat....
Add to cart £3.75

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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