If someone tells you that a chilli is something that takes hours to knock together, then they’ve clearly never made our superquick Mexican chilli. Bursting with more flavour than you can shake a stick at, here’s a twenty minute dish that defies time and delivers on taste. Pile the chilli over bowls of rice and top with a generous dollop of limey soured cream and fresh, peppery coriander. Delicious!
Red Kidney Beans
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Pot(ContainsSulphites)
a) Fill a large saucepan with the boiling water and a pinch of salt, bring back to the boil on high heat. b) Add the rice and boil until cooked, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.
a) Heat a splash of oil in a frying pan over high heat. b) Add the beef mince and brown all over, 5 mins. Break it up with a spoon as it cooks.
a) Halve the pepper, discard the core and seeds, then thinly slice. b) Roughly chop the coriander (stalks and all). c) Drain and rinse the kidney beans in the sieve.
a) Add the pepper to the beef, stir and cook for 2 mins. b) Stir the Mexican spice, finely chopped tomatoes and stock pot. c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. d) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.
a) Meanwhile zest and then halve the lime. b) In a small bowl, mix the lime zest with the sour cream. Season to taste with salt.
a) Once the chilli is cooked, stir through half the coriander. b) Add salt and pepper to taste. c) Share the rice between your bowls. d) Top with the chilli and a spoonful of limey sour cream. e) Sprinkle over the remaining coriander. Enjoy!