Quick Beef & Bean Chilli
with Basmati Rice and Cheese
If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our super speedy Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of zesty sour cream and fresh, peppery coriander. Delicious!
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
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) 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 fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, halve, peel and chop the onion into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.
a) Add the onion and garlic to the mince and stir-fry for 3 mins.
b) Stir in the Mexican style spice mix, passata and beef stock paste.
c) Add the kidney beans and water for the sauce (see pantry for amount), then bring to the boil.
a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Once thickened, taste the chilli and season with salt and pepper if needed.
c) Add a splash of water if it's a little thick.
a) Fluff up the rice with a fork and share between your bowls.
b) Serve the chilli on top and finish with the grated cheese.
Enjoy!
