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Mexican Recipes

Quick Chilli Con Carne

Quick Chilli Con Carne

Quick Chilli Con Carne

with Basmati Rice

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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.Delicious!

Tags:

Rapid

•Family Friendly

•High Protein

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

240

British Beef Mince

1

Bell Pepper

(May contain traces of: Sellerie)

1

Red Kidney Beans

1

Mexican Style Spice Mix

1

Finely Chopped Tomatoes with Onion and Garlic

10

Beef Stock Paste

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)749 kcal

Energy (kJ)3132 kJ

Fat22.9 g

of which saturates9.2 g

Carbohydrate91.1 g

of which sugars15.7 g

Protein46.6 g

Salt4 g

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

Utensils

•Sieve

•Kettle

•Lid

•Large Saucepan

•Pan

Instructions

Cook the Rice

1

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 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.

Fry the Beef

2

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.

Get Prepped

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.

Spice Things Up

4

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.

Simmer Away

5

a) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Serve

6

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.

Enjoy!

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