Chilli, nachos and fajitas are all delicious meals that people equate with Mexican food but actually, these dishes are what is considered Tex-Mex cuisine. The dishes are a mix of Mexican food concepts blended with ingredients more readily available in the States. People often confuse the two but what really sets them apart is the heavy use of cheese, and to be honest, we aren’t complaining. We’ll take a bowl of Tex-Mex chilli topped with delicious cheese and crunchy tacos over anything, especially during winter and we made that happen with Willow Creek.

We get cooking with Willow Creek olive oils to make this wonderfully hearty Tex-Mex chilli soup, to give you those colourful Tex-Mex flavours that are so sought after. In this recipe we used Willow Creek’s Jalapeño Flavoured Olive Oil and their Garlic Flavoured Olive Oil and we got to tell you, it really gives it that extra kick this chilli needs.

GET TO KNOW WILLOW CREEK FLAVOURED OILS

Willow Creek’s award-winning olive oil range sets the standard for quality, so it’s no surprise that their jalapeño flavoured and their garlic flavoured olive oils are wonderfully flavourful. Willow Creek’s Jalapeño Flavoured Olive Oil is an ode to the spiciness and smokiness that comes with jalapeño chilli peppers.

Infused with jalapeños this olive oil pairs perfectly with most dishes, and promises to give that extra ‘oomph’ some dishes need. Paired with the pungent garlic promises a dish that is not only flavourful but also packed with all the goodness extra virgin olive oil has to offer. It certainly upgraded this Tex-Mex chilli and took it to a whole other level.

MAKE THIS TEX-MEX CHILLI RECIPE

This dish is perfect for those cold nights that seem like nothing can warm you up. This Tex- Mex Chilli  is filled with delicious warm flavours and can be eaten with a spoon or can be scooped up with some crunchy nacho chips. The perfect meal for the whole family, don’t be surprised if they ask for seconds.

Tex Mex Chilli with Nachos

Serves: 4-6
Difficulty: easy
Prep Time: 20 minutes
Cook Time: 45 minutes

1 Tbsp (15 ml) Willow Creek Jalapeño Flavoured Olive Oil
1 Tbsp (15 ml) Willow Creek Garlic Flavoured Olive Oil
500 g beef mince
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
2 Tbsp (30 ml) tomato paste
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) chilli powder
1 Tbsp (15 ml) paprika
½ tsp (2,5 ml) dried chilli flakes
2 x 400 g tins peeled and chopped tomatoes
1 Tbsp (15 ml) dried oregano
1 x 400 g tin black beans
1 x 400 g tin sweet corn
4 C (2 l) chicken stock
1 punnet baby tomatoes

To Serve

1 x 250 ml tub sour cream
200 g grated cheddar cheese
1 x 100 g packet of nacho chips
1 large avo, peeled & diced
3 pickled jalapeños, sliced
fresh coriander
drizzle of Willow Creek Jalapeño Flavoured Olive Oil

Add the two Willow Creek oils to a large pot over medium heat. Add the mince and fry until all the water is cooked out of the meat.

Add the chopped onion and pepper and fry until softened.

Add the tomato paste, cumin, chilli powder, paprika and chilli flakes and fry for another minute. Add the tinned tomato, oregano, black beans, sweet corn, chicken stock and baby tomatoes and bring to a boil.

Reduce the heat, pop the lid on and simmer for 30 minutes stirring occasionally. Remove the lid after 30 mins and simmer for a further 10-15 minutes to thicken slightly.

Serve the soup topped with a dollop of sour cream, grated cheese, some crushed nacho chips, avo, a few slices of jalapeño and fresh coriander. That’s it, you’ve got yourself a deliciously warm bowl of Tex-Mex Chilli with the help of Willow Creek.

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