Recipe · BBQ Religion
Chilli Con Carne Recipe with BRZ Mexicana
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This chilli con carne takes about an hour and ten minutes in one large saucepan. Brown 500 g of beef mince, soften onion, capsicum, carrot, garlic and a fresh red chilli, stir in a tablespoon of Mexicana with a cinnamon stick, then simmer with tomatoes for 30 minutes and with black beans for 15 more.
It is a hearty pot for a family dinner. Mexicana carries the spice: chilli, cocoa, herbs and spices in one spoon, so the beef gets depth without a long list of jars.
What spices go in chilli con carne?
Most versions build the flavour from chilli, cumin, paprika, oregano and garlic. Here one tablespoon of Mexicana covers the spice, the fresh chilli brings the heat and a cinnamon stick adds warmth. Mexicana is inspired by mole poblano, so it also carries cocoa, which rounds out the tomato and the beef.
How long should chilli con carne simmer?
About 45 minutes once the tomatoes go in: 30 minutes partially covered, so the sauce reduces, then 15 minutes after the black beans, until they are hot and the sauce has thickened. Before that, give the mince a good 15 minutes to brown. That colour is where much of the flavour comes from.
How do you make it milder or hotter?
The fresh red chilli sets most of the heat. Take the seeds out for a milder pot, or add a second chilli if you like it hotter.
Why a cinnamon stick?
It adds a gentle warmth that sits behind the chilli and the cocoa. Take it out before serving.
What do you serve with chilli con carne?
Rice, corn chips, guacamole and fresh coriander. Leftovers make a good filling for tacos and burritos.
Can you make it ahead?
Yes. Cool it quickly, keep it covered in the fridge and eat it within two to three days, or freeze it in portions.
Want Mexicana off the grill? Try Adriano's smoked pork ribs with Mexicana.
What you need
- 500 g beef mince
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red capsicum, diced
- 3 tomatoes, diced
- 1 red chilli, diced
- 1 tablespoon Mexicana
- 1 carrot, diced
- 1 cinnamon stick
- 1 bunch coriander
- 1 tin black beans
- 1 teaspoon olive oil
- Salt and pepper to taste
Method
- Heat the olive oil in a large saucepan over medium heat. Add the mince and cook for about 15 minutes, breaking it up with a wooden spoon, until browned.
- Add the onion, capsicum, carrot, garlic and chilli. Cook for 5 to 6 minutes until softened. Add the Mexicana and cook for 1 minute until fragrant.
- Add the tomatoes and 1 cup of cold water and bring to the boil. Reduce to medium low and simmer, partially covered, for 30 minutes until the sauce reduces slightly.
- Add the black beans. Increase the heat to medium and cook for a further 15 minutes, until the beans are hot and the sauce thickens.
- Remove the cinnamon stick before serving.
- Serve hot with guacamole, corn chips, rice or fresh coriander.
Why this works
Mexicana combines cocoa with chilli and spices for a distinctive savoury flavour. It offers a different flavour direction from a simple salt-and-pepper rub.
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