Hidden Valley

Chilli Con Carne

Hidden Valley


500g lean beef mince
2 tspn virgin olive oil
375g jar sockarooni sauce
300g can red kidney beans
1 tbspn chopped HIDDEN VALLEY HERB parsley
Mexican chilli powder



Heat oil on high in a large deep frypan. Fry mince stirring constantly until well browned. Stir in sockarooni sauce and drained red kidney beans. When boiling, reduce to low heat, cover and simmer gently for 20 minutes. Add parsley and season to taste with chilli powder.

Serve over baked jacket potatoes or rice.
Accompany with a salad.


{serves 4}


Hidden Valley