A rich, slow-simmered chilli con carne made with lean minced beef, kidney beans, tomatoes and warming spices, served over fluffy rice with creamy avocado and cool soured cream. Perfect for batch cooking and even better the next day.
Mexican
Overview
Description
A rich, slow-simmered chilli con carne made with lean minced beef, kidney beans, tomatoes and warming spices, served over fluffy rice with creamy avocado and cool soured cream. Perfect for batch cooking and even better the next day.
Prep 15 min
Cook 60 min
Serves 4
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Preparation
Ingredients
500 g
minced beef
250 g
long grain rice
1
onion
1
red pepper
2 cloves
garlic
400 g
chopped tomatoes
400 g
red kidney beans
2 tbsp
tomato puree
1
beef stock cube
1 packet
chilli con carne seasoning
1 tsp
sugar
1 tbsp
vegetable oil
1 tsp
salt
1 tsp
black pepper
Cooking
Instructions
1
Cook the long-grain rice according to the packet instructions. Drain if required, fluff with a fork and keep warm.
2
Heat the vegetable oil in a large saucepan over a medium heat. Add the diced onion and cook for around 5 minutes until softened before stirring in the garlic and diced red pepper.
3
Add the chilli con carne seasoning. Stir continuously for around a minute until the spices become fragrant.
4
Increase the heat slightly and add the minced beef. Break it up with a spoon and cook until browned all over.
5
Stir in the tomato purée before adding the chopped tomatoes, crumbled stock cube and sugar. Mix thoroughly and bring to a gentle simmer.
6
Reduce the heat, cover loosely and simmer for around 40 minutes, stirring occasionally until the sauce has thickened.
7
Drain and rinse the kidney beans before stirring them into the chilli. Continue cooking uncovered for a further 10 minutes until heated through and the sauce reaches your preferred consistency.
8
Taste and season with salt and black pepper before serving over the cooked rice with slices of avocado and a generous spoonful of soured cream.