Arguments rage about the origins of Chilli con Carne and there are many variations to be found. Our Mexica blend is full of flavour and this recipe produces a delicious mid heat version. If you like yours a bit hotter just add an extra spoonful of Go Spice Mexica mix or a little extra chilli powder.
1 tbsp cooking oil
500g minced beef
1 onion thinly sliced
2 cloves of garlic, finely chopped
400g can kidney beans (drained weight 230g)
3 tsp Go Spice Mexica spice mix
1 tsp flour
3 tsp tomato purée
Heat the oil in a large, heavy-bottomed pan on a medium-high heat, then add and brown the mince in batches, stirring regularly. Add the onions and stir fry briefly, until slightly browned.
Reduce the heat and add the garlic. Stir and cook for 5-10 minutes until the onion has softened, then add the Go Spice Mexica spice mix and the salt and stir fry for 1 minute to release the oils from the spices. Add the water and tomato purée, stir in and leave to simmer, covered, for 30 minutes. Add more water as required. Stir in the flour to thicken the sauce, as required.
Check the seasoning and adjust if necessary, then add the beans to the pan, stir in and leave to cook, covered, for 10 minutes and serve.