The original cowboy trail meal and official Texas State dish gets a gourmet makeover. Fresh peppers, tomatoes, a dash of wine and a hint of chocolate give this Tex-Mex classic satisfying chilli warmth and real depth of flavour.
Weight: 350 gram
Tomatoes, Water, Onions, Red Peppers,Tomato Paste, Red Wine, Balsamic Vinegar (Red Grape Vinegar, Cooked Grape Must) Rapeseed Oil, Cornflour, Vegetable Stock (Water, Dried vegetables (potato, onion, leek, celery), salt, yeast extract, carrot concentrate, sugar, sunflower oil, lemon juice concentrate) Garlic Puree, Sugar, Dark Chocolate (Contains Milk and Soya), Salt, Thyme, Paprika, Pasilla Chilli Powder (0.1%), Red Chillies (0.1%), Spices. (For allergens see ingredients in bold)
|Energy||269 kJ / 62kcal|
|of which saturates||0.4g|
|of which sugars||5.6g|
Store in a cool, dry place away from direct heat and light. Once opened refrigerate and consume within 4 weeks.
Heat oil in a large, heavy-based saucepan and add 500g of lean mince, cook quickly until browned. Stir in this ready made sauce and bring to a simmer for 10 minutes. Add kidney beans and fresh coriander if you wish. Serve with the lime wedges and also rice, crusty bread or jacket potatoes. Also try with guacamole, sour cream and a big green salad. And remember the Cervezas!
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