HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Chilli Con Carne
topBanner
Quick Chilli con Carne

Quick Chilli con Carne

with cheddar topping and fluffy rice

Read more

Despite its Spanish name, Chilli con Carne (simply meaning chilli with meat) actually originates from the US state of Texas. It's here that the cuisine known as Tex-Mex first came to be, which explains the Mexican influences in this dish.

Tags:Chef's Choice•Quick•Family Friendly
Allergens:Milk
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

Ground Cumin

250 g

Beef Mince

1 piece

Bell Pepper

1 pack

Red Kidney Beans

1 sachet

Mexican Style Spice Mix

1 pack

Chopped Tomato with Onion & Garlic

1 sachet

Beef Stock

50 g

Grated Cheddar

(ContainsMilk)

150 g

Rice

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3912 kJ
Energy (kcal)935 kcal
Fat31.38 g
of which saturates15.03 g
Carbohydrate101.43 g
of which sugars16.48 g
Dietary Fiber14.43 g
Protein53.57 g
Cholesterol0 mg
Salt4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Sieve
•Pot
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and cumin and bring to the boil.
  • Once boiling, lower the heat to medium and cover with the lid. 
  • Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave aside for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Drain and rinse the kidney beans in a sieve.
  • Place a medium pan over medium-high heat (no oil). 
  • Once the pan is hot, add the beef mince 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.
  • Season with salt and pepper.
3
  • Add the pepper to the mince (with a drizzle of oil if necessary). Stir and cook for 2 mins. 
  • Stir in the Mexican spice mix, chopped tomatoes and beef stock. 
  • Add the kidney beans and 75ml water (double for 4p) and bring to the boil.
  • Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally. IMPORTANT: Mince is cooked when no longer pink in the middle.
4
  • Once cooked, season to taste with salt and pepper.
  • Share the cumin rice between your bowls.
  • Serve the chilli on top of the rice and finish with a sprinkle of cheese.