Quick Chorizo, Beef & Bean Chilli
with Pepper, Spinach and Cheese
- Milk
On the table in less than 25 minutes, this Quick Chorizo, Beef & Bean Chilli is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains chorizo, beef, kidney beans and a punchy spice mix to bring the heat.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Bell Pepper
1 carton(s)
Red Kidney Beans
50 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
10 grams
Beef Stock Paste
40 grams
Baby Spinach
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with ¼ 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, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and chorizo and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Peel and grate the garlic (or use a garlic press).
c) Drain and rinse the kidney beans in a sieve. Grate the cheese.
a) Add the onion and pepper. Stir-fry for 3-4 mins.
b) Stir in the garlic and Mexican style spice mix and fry for 1 min more.
c) Add the passata, beef stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.
a) Lower the heat to medium and simmer until the sauce has thickened, 8-10 mins. Stir occasionally.
b) Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) Taste the chilli and season with salt and pepper if needed. Add a splash of water if it's a little thick.
a) Fluff up the rice with a fork and share between your bowls.
b) Serve the chilli on top and finish with the grated cheese.
