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Mexican Style Chilli Con Carne

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.

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Preparation Time:
10 minutes
Cooking Time:
20-40 minutes


500 g lean beef or lamb mince
1 onion, diced
1 clove garlic, finely crushed
1 red capsicum
2 Tbsp ground cumin
1 tsp ground coriander
1/2 tsp cocoa
1/2 tsp cinnamon
2 Tbsp Wattie's Tomato Paste
1 cup beef stock or water
420 g can Wattie's Chilli Beans Hot
2 x 250 g packet SunRice Long Grain White Rice in 90 seconds
1 Tbsp freshly chopped parsley
Mexican Style Chilli Con Carne


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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