- 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.
- 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.
- 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.
- Check seasoning and stir in the chopped coriander. Serve with rice, tortilla chips, sour cream and guacamole!
Tantalising Mexican flavours giving a rich, smoky, earthy kick to this delicious chilli con carne recipe.
isla –
nice pictures