VE TEST Mild Beef Chilli
with Sour Cream
- Milk
- Milk
- May contain traces of allergens
Here at the Fresh Farm we're big fans of beans. They’re delicious but also a good source of fibre. However, we’re aware that not all children feel quite so positively about pulses. So, for today's chilli recipe we're only adding them at the end. Leave them out for those who don't approve. Who says you can't please all of the people, all of the time?
Ingredients
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 bunch(es)
Chives
30 grams
Mature Cheddar Cheese
(Contains: Milk)
½ unit(s)
Red Chilli
½ carton(s)
Red Kidney Beans
240 grams
British Beef Mince
1 sachet(s)
Smoked Paprika
½ carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the pepper and discard the core and seeds. Chop into small pieces. Finely chop the chives (or use scissors if you like!). Grate the cheese. Halve the chilli lengthways, deseed and finely slice. Tip: Leave the chilli out if you don't like heat. Drain and rinse the kidney beans in a sieve.
Heat a drizzle of oil in a frying pan over medium heat. Once hot, add the beef mince and cook until browned, 5 mins. Use a wooden spoon to break it up while it cooks. Season with salt and pepper. Add the pepper to the pan and cook, stirring, until it starts to soften, another 5 mins.
Add the smoked paprika, finely chopped tomatoes, chicken stock paste and water (see ingredients for amount) to the pan. Stir to dissolve the stock paste. Bring to the boil, reduce the heat and simmer until thickened, 10-12 mins.
Meanwhile, put the sour cream in a small bowl and stir in half the chives. Tip: If the kids aren't so keen on chives, leave half of the sour cream plain.
Taste the chilli and add more salt and pepper if needed. Add the kidney beans and bring back to a simmer. Tip: If there are any bean-haters, keep some of the chilli bean-free. Serve the rice and chilli in bowls with a dollop of sour cream, a sprinkling of the remaining chives and some sliced red chilli (for the adults). Sprinkle over the cheese. Enjoy!
