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Mexican Recipes
Quick Chilli Con Carne
Quick Chilli Con Carne

Quick Chilli Con Carne

with Basmati Rice

Michael Steadman
Michael SteadmanPublished on September 01, 2021
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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

1

Ground Cumin

240

British Beef Mince

1

Bell Pepper

(May contain traces of: Celery)

1

Red Kidney Beans

2

Mexican Style Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

10

Beef Stock Paste

30

Mature Cheddar Cheese

(Contains: Milk)

Not included in your delivery

150

Water

Nutritional information

Energy (kcal)809 kcal
Energy (kJ)3384 kJ
Fat27 g
of which saturates12 g
Carbohydrate88 g
of which sugars15 g
Protein46 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Lid
•Spoon
•Grill Pan
•Chopping Board
•Knife
•Measuring Cups
•Bowl

Cooking Instructions and Tips

Cook the Rice
1

a) Bring a large saucepan of water to the boil with 1/4 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.

Cook the Beef
2

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.

Prep the Veggies
3

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.

Add the Veggies
4

a) Add the pepper to the mince, stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, 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 thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Finish Off
5

a) Meanwhile, grate the cheese and set aside.

Serve
6

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!

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