Quick Beef & Bean Chilli
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Quick Beef & Bean Chilli

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!

Tags:
Family Friendly
Allergens:
Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

240 grams

British Beef Mince

1 unit(s)

Garlic Clove

1 unit(s)

Onion

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

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Nutritional information

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat28 g
of which saturates12.5 g
Carbohydrate103.8 g
of which sugars12.2 g
Protein54.4 g
Salt3.04 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Pan
Garlic Press
Grater

Instructions

Cook the Rice
1

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.

Fry the Beef
2

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.

Prep Time
3

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.

Add the Veg and Spice
4

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.

Simmer your Chilli
5

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.

Serve
6

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!