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Quick Chilli Con Carne
Quick Chilli Con Carne

Quick Chilli Con Carne

with Basmati Rice and Cheddar Cheese

Michael Steadman
Michael SteadmanPublished on February 07, 2022

Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Chilli Con Carne in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Family Friendly
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

Green Pepper

(May contain traces of: Celery)

1

Mixed 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 for the Sauce

Nutritional information

Energy (kcal)817 kcal
Energy (kJ)3419 kJ
Fat29.2 g
of which saturates12.8 g
Carbohydrate85.6 g
of which sugars14.9 g
Protein50 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Lid
Grill Pan
Chopping Board
Knife
Grater

Cooking Instructions and Tips

Cook the Rice
1

a) Boil a full kettle.
b) When boiling, pour into a large saucepan with 1/4 tsp salt on high heat. Add the rice and ground cumin and cook for 10-12 mins.
c) 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) Meanwhile, heat a drizzle of oil in a frying pan on 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 and equipment after handling raw mince.

Get Prepped
3

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

Add the Veg
4

a) Add the pepper to the mince, then stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, finely chopped tomatoes and beef stock paste.
c) Add the mixed beans and water for the sauce (see ingredients for amount) and bring to the boil.
d) 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.

Finish Up
5

a) Meanwhile, grate the cheese.

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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