Mexican-Style Chunky Meat Sauce

A hearty, vibrant Mexican-style meat sauce packed with kidney beans, sweet corn, and colorful bell peppers, simmered to perfection for a deep, spiced flavor.

Ingredients

• 2 large onions
• 3 bell peppers (green, red, yellow)
• 5 small chili peppers
• 1 tbsp cumin powder
• 1 tbsp Cajun chili powder
• 1 tbsp red paprika powder
• 1 tsp garlic powder
• 0.5 tsp black pepper powder
• 0.5 cup Mexican jalapeno pepper rings
• 1 can red kidney beans
• 1 can sweet corn kernels
• 1 kg prepared Italian meat sauce
• 2 tbsp cooking oil

Instructions

1. 1Cut the onions

   

   Using a cleaver, carefully cut the onions into pieces on a clean white cutting board. Ensure the onions are chopped into consistent sizes to allow for even cooking later in the process.

   Tip: Use a sharp knife or cleaver to prevent crushing the onion layers, which helps maintain texture.
2. 2Prepare the bell peppers

   

   Thoroughly clean the green, red, and yellow bell peppers under running water. Cut them open and carefully remove all seeds and internal membranes before chopping them into bite-sized pieces.

   Tip: Removing all seeds ensures a clean texture and prevents unwanted bitterness in the sauce.
3. 3Measure the spice blend

   

   Place a small metal bowl on a digital scale and carefully measure out the required amounts of cumin powder, Cajun chili powder, red paprika powder, garlic powder, and black pepper powder. Having the spices pre-measured ensures a balanced flavor profile.

   Tip: Use a scale for precision to keep the spice ratios consistent every time you make the sauce.
4. 4Add jalapeno rings

   

   Incorporate the imported Mexican jalapeno pepper rings into the bowl with the pre-measured spices. These will add a signature tangy heat to the overall flavor of the meat sauce.

   Tip: You can adjust the quantity of jalapeno rings if you prefer a milder or spicier sauce.
5. 5Add kidney beans

   

   Drain the canned red kidney beans thoroughly and add them to the bowl containing the spice blend and jalapeno rings. The beans will provide substance and a hearty texture to the final meat sauce.

   Tip: Rinsing the beans before adding them helps remove excess sodium from the canning liquid.
6. 6Add sweet corn

   

   Add the sweet corn kernels to the mixture in the bowl. The corn provides a subtle sweetness that balances the heat of the chili and the spices in the meat sauce.

   Tip: Use high-quality sweet corn to ensure the best flavor and texture in the sauce.
7. 7Sauté the bell peppers

   

   Add the finely chopped red and green bell peppers into the pot with the sautéed onions. Stir them together vigorously over medium-high heat until the peppers soften and their colors become vibrant.

   Tip: Keep the heat consistent to ensure the peppers soften without burning the onions underneath.
8. 8Incorporate beans and corn

   

   Add the red kidney beans and sweet corn kernels into the pot. Continue to stir the mixture thoroughly to ensure the ingredients are evenly distributed and heated through.

   Tip: Drain the liquid from the canned beans and corn thoroughly before adding to avoid watering down the flavor of the sauce.
9. 9Add the spice blend

   

   Add the measured spice blend, including cumin, Cajun chili powder, red paprika, garlic powder, and black pepper, into the pot. Stir well until the spices are fully incorporated and the mixture becomes fragrant.

   Tip: Make sure to coat all the vegetables evenly with the spices to maximize the flavor profile of the base.
10. 10Combine with the meat sauce

    

    Pour the pre-prepared Italian meat sauce into the pot with the sautéed vegetables and spices. Stir everything together continuously to ensure a uniform mixture and allow the flavors to meld as it simmers.

    Tip: Ensure the meat sauce is well-combined with the base for a consistent texture.
11. 11Sauté the aromatics

    

    Heat oil in a large, deep pot over an induction burner. Add the finely chopped onions and stir-fry until they become fragrant and translucent, forming the aromatic base for the sauce.

    Tip: Keep the onions moving to ensure even cooking and to prevent them from burning on the bottom of the pot.

Storage & Reheating

Burn It Off

Frequently Asked Questions