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.
Allergens
Utensils
Tags
Rice
150 grams
Ground Cumin
1 sachet(s)
Bell Pepper
1 unit(s)
Red Kidney Beans
1 pack(s)
Mexican Style Spice Mix
2 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Beef Stock
1 sachet(s)
Grated Cheese
50 grams
Dried Chilli Flakes
1 sachet(s)
Garlic
2 unit(s)
Irish Pork Mince
240 grams
Sugar
0.5 tsp
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Pour 300ml cold salted water (per 2P) 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).
- 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 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.
NOTE: Swapping to pork mince? Follow the recipe as written, replacing 'beef' with 'pork' where necessary.
- 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 beans.
- Stir in the stock, ½ tsp sugar (per 2P) and 75ml water (per 2P). 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.
- 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.
3829
kJ
Energy (kJ)
915
kcal
Energy (kcal)
27.8
g
Fat
12.2
g
of which saturates
108.1
g
Carbohydrate
18.8
g
of which sugars
14.4
g
Dietary Fiber
53
g
Protein
0
mg
Cholesterol
4.26
g
Salt
