Chilli con carne with Guajillo Sauce

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Another one of the unique Mexican products I received from Mextrade was this Guajillo Pepper Sauce. Made with guajillo chilli peppers, pork lard and spices, this spicy sauce goes well over chicken, pork or other dishes like chilli con carne.

I used the sauce to replace the chopped tomatoes and spices I’d usually use and it worked a treat. I was concerned there wouldn’t be enough flavour but it was tastier and it had an even distribution of spice throughout. If you like your chilli con carne very hot you will need to add your own chilli to it but this is a moderate spicy level to begin with.

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Serves 2

  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 red pepper, finely chopped
  • 250g beef mince
  • Guajillo Pepper Sauce
  • 1/2 stock beef cube and 150ml hot water
  • 1 tsp sugar
  • 200g kidney beans
  • Rice and sour cream to serve

Fry the onion and garlic in a saucepan until the onion is soft and then add the pepper. Fry for five minutes and then brown the mince in the pan.

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Add the Guajillo sauce, stock cube, water and sugar. Cover and simmer for 20 minutes. At the end of the 20 minutes throw in the beans and simmer for a further 10 minutes. Serve with rice and sour cream.

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