Recipe: Passata Chilli Con Carne

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  • 1 1/2 tablespoons olive oil
  • 2 onions, peeled, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon chilli powder
  • 1 small red birdseye chilli, seeded, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 500g lean beef mince
  • 2 tablespoons tomato puree
  • 600ml tomato passata
  • 500ml (2 cups) red wine
  • 400g can red kidney beans, drained, rinsed
  • Cooked SunRice Brown Medium Grain Rice and tortillas, to serve


  • Heat oil in a casserole dish over medium heat. Add the onion and cook for 2-3 minutes until it softens. Add garlic, chilli powder, chilli, cumin and cinnamon. Cook for 1 minute, stirring. Add mince and cook, breaking up the lumps, for 8-10 minutes until browned.
  • Step 2
  • Add tomato puree, passata and wine. Season and bring to the boil. Reduce heat to low, cover and cook for 40 minutes. Add beans and cook uncovered for 10-15 minutes.
  • Step 3
  • Serve with rice and warm tortillas.


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