Mexican-Style Chilli Con Carne
3 Review(s)
50 Min
Prep : 10 minutes Cook: 20-40 minutes
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Cinmon and cocoa may seem unusual in a chilli, but these are our secret ingredients that make this recipe really special.
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
500 g lean beef or lamb mince
2
1 onion, diced
3
1 clove garlic, finely crushed
4
1 red capsicum
5
2 Tbsp ground cumin
6
1 tsp ground coriander
7
½ tsp cocoa
8
½ tsp cinmon
9
2 Tbsp Wattie's Tomato Paste
10
1 cup beef stock or water
11
420 g can Wattie's Chilli Beans Hot
12
2 x 250 g packet SunRice Long Grain White Rice in 90 seconds
13
1 Tbsp freshly chopped parsley
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How do I make it ?
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Step 1
1. In a non-stick pan heat a dash of oil and brown mince in batches. Remove from pan and set aside. Step 2
2. Add a dash more oil to the pan if required. Add the onion, garlic and capsicum and cook for 2 minutes until beginning to soften. Stir in ground spices and cocoa. Step 3
3. Return mince to the pan and add tomato paste and 1 cup stock or water. Simmer for 20 minutes. Add Wattie's Chilli Beans and cook a further 15-20 minutes until beans are heated through and mince is cooked. Step 4
4. Heat SunRice White Rice according to the directions on the packet. Place rice in a serving dish and toss through the chopped parsley. Serve with a salad or your favourite green vegetables. Crockpot/Slow Cooker Instructions:
Step 1
For best results, follow steps 1 & 2 and place in slow cooker with chilli beans, tomato paste, and stock. Cook on LOW for 5-6 hours (refer to your user manual). Altertively, place ingredients without browning and water or stock in slow cooker and cook as above. Watch How To Video
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