Quick Chilli Con Carne
with Basmati Rice
- 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.Delicious!
Ingredients
150
Basmati Rice
240
British Beef Mince
1
Bell Pepper
(May be present: Celery)
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
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 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.
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.
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A warming, well-spiced chilli that many find full of flavour; some feel it leans mild or slightly sweet and benefits from a little extra heat.
- Ease of prep: Quick and straightforward to put together, making it a reliable choice after a busy day with minimal chopping involved.
- Suggestions: Add fresh chilli, chilli flakes, cumin, or paprika to deepen the flavour; reduce the water slightly if the sauce seems thin, and consider sour cream, grated cheese, or guacamole to finish.
- Next-day meals: Leftovers keep well and work nicely the following day with jacket potatoes or as a packed lunch.
- Portions: Portions are generous and often stretch to three servings or provide a second meal the next day.
- Customisation: Extra vegetables such as courgette, sweetcorn, or mushrooms are an easy way to bulk out the dish; chopping the pepper finely works well if you prefer it less prominent.
