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.
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 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).
- Halve the chilli lengthways and discard the core and seeds. Finely chop.
- 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.
- 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.
- Once cooked, season to taste with salt and pepper.
- 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 and chilli.