Build Your Own: Double Beef Chilli Con Carne Bowl
Put together individually and enjoy together!
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
This one's for everyone! With our Build Your Own recipes, each are written to give you the option of what toppings, sides and garnishes to add so each person at the table can enjoy the dish the way they want to. Our Double Beef Chilli Con Carne Bowl comes with optional avocado, tomato salsa, crispy onions and chilli flakes.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Intense™ Tomato
1 unit(s)
Red Kidney Beans
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 unit(s)
Avocado
480 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Chilli Flakes
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, cut the tomato into 1cm chunks.
In a small bowl, combine the tomato, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper and set aside for later.
Drain and rinse the kidney beans in a sieve. Grate the Cheddar cheese.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins.
Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
Add the Central American style spice mix and fry until fragrant, 1 min more.
Stir in the passata, red wine stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
Once boiling, reduce the heat and simmer until the sauce has thickened, 6-7 mins, stirring occasionally.
Once thickened, taste and season with salt and pepper if you feel it needs it.
Add a splash of water if it looks a little thick.
When everything's ready, fluff up the rice and share between serving bowls.
Top with the beef chilli.
Build your own: Bring the tomato, avocado, Cheddar cheese, crispy onions and chilli flakes to the table and everyone can add the toppings they like best.
