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!
Always refer to the product label for the most accurate ingredient and allergen information.
Red Kidney Beans
Finely Chopped Tomatoes with Onion and Garlic
Red Wine Stock Paste(ContainsSulphites)
Bring a large saucepan of water to the boil with 1/4 tsp of salt Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.
Meanwhile, heat a splash of oil in a frying pan over high heat. Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.
Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a sieve.
Add the pepper to the mince, stir and cook for 2 mins. Stir in Mexican spice, finely chopped tomatoes and red wine stock pot. Add the kidney beans and water (see ingredients for amount) and bring to the boil. Stir to dissolve the stock pot. Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink.
Meanwhile zest and then halve the lime. Mix the lime zest with the sour cream and a pinch of salt.
Once cooked, stir half the coriander through the chilli. Add salt and pepper to taste. Share the rice between your bowls. Serve the chilli on top of the rice and finish with a spoonful of zesty cream. Sprinkle over the remaining coriander. Enjoy!