Familia Chilli Con Carne
with Basmati Rice, Avo and Soured Cream
Sombreros at the ready, here comes chilli con carne with all the extras! Beef mince, kidney beans and tomatoes in a warm spicy sauce all the family will love. Have it your way topped with sour cream, grated cheese, a little guacamole, extra chilli - the choice is yours.
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
240
British Beef Mince
½
Bell Pepper
½
Red Kidney Beans
150
Basmati Rice
½
Mexican Style Spice Mix
½
Beef Stock Powder
½
Avocado
30
Tomato Puree
½
Red Chilli
15
Mature Cheddar Cheese
(Contains: Milk)
½
Lime
75
Soured Cream
(Contains: Milk)
½
Coriander
Not included in your delivery
Water
300
Water for the Rice
Nutritional information
Utensils
Instructions
Pour the water for the rice (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins or until ready to serve. TIP: The rice will finish cooking in its own steam.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat. When hot, add the beef mince, breaking it up with a wooden spoon. Fry until browned, stirring occasionally, 4-5 mins. Halve, then remove the core from the pepper and roughly chop into small pieces. Drain and rinse the kidney beans in a sieve.
Lower the heat to medium, add the pepper and Mexican spice to the beef and cook, stirring, for 1 minute. Add the tomato puree, kidney beans, stock pot, a pinch of sugar if you have any and the water (see ingredients for amount) and stir. Bring to the boil, stirring occasionally, then reduce the heat and simmer until rich and tomatoey, 10-15 mins.
While the chilli cooks, pop the soured cream into a small bowl and grate in the lime zest. Season with a pinch of salt and pepper. Halve the lime. Roughly chop the coriander. Halve the chilli, deseed and finely chop. Grate the cheese. Put the coriander, chilli and cheese in separate small bowls. These are your toppings!
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out all of the insides into another small bowl. Add a squeeze of lime juice and a pinch of salt and pepper. Mash together roughly with a fork.
Fluff up the rice and serve in bowls with the chilli con carne spooned over. The toppings are up to you - adults may want a bit of everything, while kids may just want some zesty cream and cheese. Enjoy!
