Quick Chilli Con Carne, Pepper and Spinach
with Basmati Rice and Cheddar Cheese
- Sulphites
- Milk
On the table in less than 25 minutes, this Quick Chilli Con Carne is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, kidney beans and a punchy spice mix to bring the heat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 carton(s)
Red Kidney Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 0.25 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) While the rice cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
b) Heat a large frying pan on high heat (no oil).
c) Once hot, add the beef mince and pepper strips. 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, drain and rinse the kidney beans in a sieve.
b) Once browned, add the Mexican style spice mix and garlic to the beef. Cook until fragrant, 1 min.
a) Add the kidney beans, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil.
b) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) While the chilli simmers, grate the cheese.
b) Once thickened, Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. taste and season the chilli with salt and pepper if needed.
c) Add a splash of water if it's a little thick.
a) Fluff up the rice with a fork, then share between your bowls.
b) Spoon the chilli on top, then finish with a sprinkle of cheese.
Enjoy!
