Mexican Style Chilli Con Carne
Cinnamon and cocoa may seem unusual in a chilli, but these are our secret ingredients that make this recipe really special.
1. In a non-stick pan heat a dash of oil and brown mince in batches. Remove from pan and set aside.
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.
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.
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:
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). Alternatively, place ingredients without browning and water or stock in slow cooker and cook as above.
For a milder flavour use Wattie’s Mild Chilli Beans
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