Quick Chilli Con Carne
with Cumin Rice and Cheddar Cheese
- Milk
- May contain traces of allergens
- Celery
This Quick Chilli Con Carne is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Ingredients
150
Basmati Rice
1
Ground Cumin
240
British Beef Mince
1
Bell Pepper
(May be present: 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 for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a full kettle.
b) Pour the boiled water 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) 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.
a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once hot, add the beef mince and fry 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.
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, then stir and cook for 2 mins. Add a drizzle of oil if needed.
b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste.
c) Add the kidney beans and water for the sauce (see pantry for amount) and bring to the boil.
d) Lower the heat to medium and simmer until the sauce has thickened, stirring occasionally, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, grate the cheese.
a) Once cooked, season the chilli to taste with salt and pepper.
b) Share the rice between your bowls and spoon the chilli on top.
c) Finish with a sprinkle of cheese.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-rounded, satisfying chilli that many find full of flavour; some feel the sauce leans quite tomatoey and benefits from extra seasoning.
- Ease of prep: Straightforward and quick to pull together, making it a reliable choice for busy weeknights even for less confident cooks.
- Suggestions: Add fresh chilli or use the full spice sachet for more heat; a dollop of soured cream and a squeeze of lime zest both work well to lift the dish.
- Next-day meals: Portions are generous and the chilli keeps well, with several cooks noting it stretched comfortably to lunch the following day.
- Customisation: Kidney beans are easy to reduce or swap for mushrooms; the chilli also works well served over a mixed bowl with salad and salsa.
