Quick Chilli con Carne

Name: Quick Chilli con Carne with cheddar topping and fluffy rice
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet(s) Ground Cumin; 250 grams Irish Beef Mince; 1 unit(s) Bell Pepper; 1 pack(s) Red Kidney Beans; 1 sachet(s) Mexican Style Spice Mix; 1 pack(s) Chopped Tomato with Onion & Garlic; 1 sachet(s) Beef Stock; 50 grams Grated Cheese; 150 grams Rice; to taste Water; to taste Salt; to taste Pepper; to taste Oil

with cheddar topping and fluffy rice

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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:

Quick

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Ground Cumin

250 grams

Irish Beef Mince

1 unit(s)

Bell Pepper

1 pack(s)

Red Kidney Beans

1 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Beef Stock

50 grams

Grated Cheese

(Contains: Milk)

150 grams

Rice

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kcal)935 kcal

Energy (kJ)3912 kJ

Fat31.4 g

of which saturates15 g

Carbohydrate101.4 g

of which sugars16.5 g

Dietary Fiber14.4 g

Protein53.6 g

Cholesterol0 mg

Salt3.93 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Lid

•Pot

•Sieve

Cooking Steps

PDF

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).

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.

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.

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.