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Quick Chilli con Carne
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Quick Chilli con Carne

Quick Chilli con Carne

with cheesy 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

150 grams


1 sachet(s)

Ground Cumin

250 grams

Beef Mince

1 unit(s)

Bell Pepper

1 pack(s)

Red Kidney Beans

2 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)

1 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3977 kJ
Energy (kcal)951 kcal
Fat31.7 g
of which saturates15.1 g
Carbohydrate104.9 g
of which sugars17.7 g
Dietary Fiber14.4 g
Protein54.1 g
Cholesterol0 mg
Salt3.95 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.


Pot with Lid


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. 
  • Cook for 10 mins, then remove the pot from the heat.
  • Keep covered 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 pan over medium-high heat (without oil). 
  • Once hot, fry the beef mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.
Simmer the Sauce
  • Add the bell pepper to the pan (with a drizzle of oil if necessary).
  • Cook, stirring, until slightly softened, 2 mins. 
  • Stir in the Mexican spice mix, chopped tomatoes and beef stock powder
  • Add the kidney beans and 75ml water (double for 4p). Bring to the boil.
  • Lower heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally to prevent sticking. IMPORTANT: Mince is cooked when no longer pink in the middle.
Finish and Serve
  • Once cooked, season to taste with salt and pepper.
  • Add chilli flakes to taste.
  • Loosen the sauce with a splash of water if necessary.
  • Fluff up the cumin rice and share between bowls.
  • Serve the chilli con carne on top of the rice and finish with a sprinkling of cheese.