topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Chilli con Carne

Quick Chilli con Carne

with cheddar topping and fluffy rice

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.

Family Friendly
Total Time25 minutes
Cooking Time20 minutes


Serving amount

1 sachet(s)

Ground Cumin

250 grams

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


Not included in your delivery

to taste


to taste


to taste


to taste



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.




Make the Rice
  • 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).
Fry the Beef
  • 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 Some Spice
  • 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.
Finish and Serve
  • 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.
Meal right image

Explore Similar Recipes

Meal left image