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.
Red Kidney Beans
Mexican Style Spice Mix
Chopped Tomato with Onion & Garlic
Not included in your delivery
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and cumin 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.