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.
Tags:
Quick
•Family Friendly
Allergens:
Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
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
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kcal)951 kcal
Energy (kJ)3977 kJ
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.
Utensils
•Sieve
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and cumin then 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).
2
- 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.
3
- 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 kidney beans.
- Add the beef stock powder 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.
4
- Once cooked, season to taste with salt and pepper. Loosen the sauce with a splash of water if necessary.
- Stir in as many dried chilli flakes as you like (use less if you don't like spice).
- 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.
