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Quick Chilli con Carne

Quick Chilli con Carne

with kidney beans and fluffy rice

Despite its Spanish-language 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

240 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

(May be present Cereals containing gluten)

50 grams

Grated Cheese

(Contains Milk)

1 sachet(s)

Dried Chilli Flakes

2 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3993 kJ
Energy (kcal)954 kcal
Fat31.3 g
of which saturates14.8 g
Carbohydrate107.1 g
of which sugars17.8 g
Dietary Fiber14.4 g
Protein53.9 g
Cholesterol0 mg
Salt4.2 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 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).
Fry the Beef
  • Halve the pepper and discard the core and seeds. Slice into thin strips.
  • Peel and grate the garlic (or use a garlic press). 
  • 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 garlic and pepper to the pan (with a drizzle of oil if needed). Cook for 2 mins. 
  • Add the cumin, Mexican spice, chopped tomatoes and kidney beans
  • Stir in the stock, ½ tsp sugar and 75ml water (double both 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. Loosen the sauce with a splash of water if necessary.
  • Stir in as much of the chilli flakes as you like (use less if you don't like spice).
  • Fluff up the rice with a fork and share between bowls.
  • Top the rice with spoonfuls of chilli con carne.
  • Finish with a sprinkling of cheese.