A Spanish Red Quite Good with a Chilli Con Carne

We entertained guests with a Fondue Bourguignonne on the weekend and one of the dipping sauces was a Mojo Picon – a spicy sauce from the Canaries.  We had some sauce leftover and decided to use it as the basis of a Chilli Con Carne.  The sauce is made from small pieces of toast,  water, white wine vinegar, garlic, chillies, cumin, paprika and olive oil.   We added this to minced beef, fresh red chilli, cumin, coriander, tomato puree, tinned chopped tomatoes, a red pepper and kidney beans. The result was a very tasty Chilli.

We drank a bottle of El Campeador Jumilla 2011, a full bodied Spanish red from the Sunday Times Wine Club.  The wine is a blend of Syrah, Monastrell and Petit Verdot.  It was smooth, with flavours of mocha and black cherries with a slight sweetness.  A good wine, but not an exceptional match with the meal.


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