Quick Chilli Con Carne

Name: Quick Chilli Con Carne with Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 150 Basmati Rice; 1 Ground Cumin; 240 British Beef Mince; 1 Bell Pepper; 1 Red Kidney Beans; 1 Mexican Style Spice Mix; 1 Finely Chopped Tomatoes with Onion and Garlic; 10 Beef Stock Paste; 30 Mature Cheddar Cheese; 150 Water

with Basmati Rice

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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:

Rapid

Allergens:

Milk

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

Ground Cumin

240

British Beef Mince

Bell Pepper

(May contain traces of: Celery)

Red Kidney Beans

Mexican Style Spice Mix

Finely Chopped Tomatoes with Onion and Garlic

Beef Stock Paste

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)805 kcal

Energy (kJ)3369 kJ

Fat27 g

of which saturates12 g

Carbohydrate87 g

of which sugars15 g

Protein46 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Medium Saucepan

•Spoon

•Grill Pan

•Chopping Board

•Knife

•Grater

•Bowl

Instructions

a) Bring a large saucepan of water to the boil with 1/2 tsp of salt. b) When boiling, add the rice and ground cumin. c) Boil for 12 mins. Drain in a sieve, pop back into the pan, cover with a lid and leave to the side until ready to serve.

a) Meanwhile, heat a splash of oil in a frying pan over high heat. b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince. TIP: Drain off any excess fat if necessary.

a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Drain and rinse the kidney beans in a sieve.

a) Add the pepper to the mince, stir and cook for 2 mins. b) Stir in the Mexican spice, finely chopped tomatoes and beef stock paste. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. d) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.

a) Meanwhile, grate the cheese and set aside.

a) Once cooked, season the chilli with salt and pepper to taste. b) Share the rice between your bowls. c) Serve the chilli on top of the rice and finish with a sprinkle of cheese. Enjoy!