Chile Mojo Chile Con Carne Seasoning 75gm

Mild Chili Powder all-natural seasoning blend.

38g seasons 750g to 1kg meat and/or beans
75g seasons 1.5kg to 2kg  meat and/or beans

The Ingredients

• 1.5kg to 2kg Beef (Chuck or brisket cut into 1.5cm cubes is best, or high-quality coarse mince).

• 1 pouch (75g) Chile Mojo Chili Powder Blend.

• 2 large onions, finely diced.

• 5-6 cloves Garlic, minced.

• 2 cans (400g each) Crushed tomatoes.

• 750ml to 1L Beef stock (low sodium, adjust based on how long you simmer).

• 2 tbsp Cornflour mixed with a splash of water (to thicken that massive volume of gravy at the end).

• Optional: 2 cans of black beans or red kidney beans, rinsed.

The Method

1. Sear the Beef: Heat a splash of oil in a large, heavy pot or Dutch oven over high heat. Brown the beef in small batches. Don't crowd the pan, or it will stew. You want a deep, caramelized crust on that meat. Remove and set aside.

2. Aromatics: Drop the heat to medium. Toss in the onions and cook until translucent (about 5-7 minutes), then add the garlic for another minute until fragrant.

3. Wake up the Spices: Empty the entire 75g pouch of Chile Mojo Chili Powder Blend directly into the pot with the onions and garlic. Stir constantly for 60 seconds. Toasting the blend like this blooms the real chili oils and unlocks the full depth of the spices.

4. Simmer: Return all the beef and its resting juices to the pot. Pour in the tomatoes and beef stock. Bring it to a boil, then drop the heat to low, cover with a lid, and let it simmer.

   • If using mince: Simmer for 45 to 60 minutes.

   • If using cubed chuck: Simmer for 2 to 2.5 hours until the beef is fork-tender and falling apart.

5. Finish & Thicken: Stir in your beans now if you’re using them. Stir in your corn flour slurry and simmer uncovered for another 10-15 minutes until you have a thick, rich, glossy gravy.

Ingredients: chile powder(chilli), spices, garlic powder, Mexican oregano.