Beef and Chorizo Chilli con Carne and Rice
with Spinach, Smashed Avocado and Cheese
On the table in less than 25 minutes, this Beef Chilli con Carne and Rice is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, kidney beans and a punchy spice mix to bring the heat.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
40 grams
Baby Spinach
1 pot(s)
Smashed Avocado
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1.5 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat.
c) Add the rice and cook for 10-12 mins.
d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) While the rice cooks, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and chorizo. Fry until the mince has browned, 5-6 mins.
c) Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
a) When the mince has browned, drain and discard any excess fat.
b) Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Add the garlic and Mexican style spice mix. Stir-fry for 30 secs.
a) Next, stir in the passata, kidney beans, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).
b) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
a) Meanwhile, grate the cheese.
b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Season with salt and pepper, then remove from the heat. Add a splash more water if you feel it needs it.
a) Share the rice out between your serving bowls and spoon over the chilli.
b) Finish with a sprinkling of cheese and a dollop of smashed avocado.
Enjoy!
