Quick Chilli Con Carne
with Basmati Rice and Cheddar 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
Basmati Rice
1
Ground Cumin
240
Beef Mince
1
Onion
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
1
Red Kidney Beans
2
Mexican Style Spice Mix
1
Finely Chopped Tomatoes
10
Beef Stock Paste
30
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
150
Water for the Sauce
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
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.
a) Meanwhile, heat a splash of oil in a frying pan over high heat.
b) When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.
a) Meanwhile, halve, peel and thinly slice the onion.
b) Halve the pepper and discard the core and seeds. Slice into thin strips.
c) Peel and grate the garlic (or use a garlic press).
d) Drain and rinse the kidney beans in a sieve.
a) Add the onion to the beef, stir together and cook until starting to soften, 2-3 mins.
b) Add the pepper, stir and cook for 2 mins.
c) Stir in the Mexican style spice mix, garlic, finely chopped tomatoes and beef stock paste. Add the kidney beans, sugar and water (see ingredients for both amounts) 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.
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!
