This chili con carne is a great winter-warmer with Mexican kidney beans and infused with red wine.
A perfect hearty appetizer to serve to friends for a casual get-together or warming yourself on a cold winter evening. It is a simple one pot meal that is utterly delicious to eat.
Make an extra large batch and freeze any leftovers. Just like pasta, it tastes better reheated. A pretty versatile condiment sauce - especially on potatoes!
: 10 minutes
: 25 minutes
: 6 servings
500g beef mince
3 truss tomato
1 can Mexican kidney beans
1 can diced tomato
1 green shallot
300ml red wine
3 tablespoon cooking oil
2 tablespoon Mexican seasoning powder
1 tablespoon Worcestershire sauce
Hey look! A Mexican flag! :)
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