Chili con carne

Preparation

1. Heat the sauce: Pour the Marie Thumas Mexican Dip into a skillet and heat over medium heat. Stir regularly to prevent burning.
2. Cook the mince: Heat a few tablespoons of olive oil in a pan and brown the mince until evenly cooked.
3. Combine ingredients: Once the Mexican vegetable sauce is fully thawed and hot, add the cooked mince and diced tomatoes. Stir well.
4. Simmer: Bring to a boil, then reduce the heat and let the chili simmer for about 20 minutes, or until the sauce reaches the desired thickness. Stir occasionally to prevent sticking.

Serve with rice, sour cream, coriander, salsa, and tortilla chips.