Chilli con Carne with Mexicana


  • 500g beef mince
  • 1 onion diced
  • 3 garlic clove mince
  • 1 red capsicum diced 
  • 3 tomato diced
  • 1 red chilli diced
  • 1 tablespoon BRZ Mexicana
  • 1 carrot diced
  • 1 cinnamon stick
  • 1 bunch coriander 
  • 1 tin black beans 
  • 1 teaspoon olive oil
  • Salt and pepper to taste



Heat oil in a large saucepan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add onions, capsicums, carrots, garlic and chopped chilli. Cook for 5 to 6 minutes or until vegetables are soft. Add BRZ Mexicana. Cook, stirring, for 1 minute or until fragrant.

Add tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly.

Add beans. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened. Serve with toppings, guacamole, corn chips.


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