Chilli Con Carne Recipe with BRZ 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the cinnamon stick before serving.
6. Serve hot with guacamole, corn chips, rice or fresh coriander.