Chili con Carne

with Brown Rice
Cook this classic comfort food to unwind after a busy day.
Cals 908 · Prot 54 · Carbs 110 · Fat 32
Family-Friendly
Try Hello Chef Now
30 min
Chili con Carne with Brown Rice
Cook this classic comfort food to unwind after a busy day.
Cals 908 · Prot 54 · Carbs 110 · Fat 32
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chili con carne
Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
4 Pieces
White beans
240 Grams
Vegetable oil
2 Tbsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Brown sugar
10 Grams
Sriracha sauce
14 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
100 ML
Salt
1 Tsp
Black pepper
0.5 Tsp
Rice
Brown rice
150 Grams
Water
350 ML
Salt
0.5 Tsp
To serve
Large red chilli
1 Piece
Cherry tomatoes
250 Grams
Sour cream
60 Grams

Tips for fussy eaters

Prepare a separate batch of the Chili con Carne and keep it mild (leave out the sriracha sauce and the dry spices).

Pro tip

Prepare ahead! Chili con Carne couldn't be easier to reheat.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and chop the red onion and garlic. Rinse and drain the white beans in a colander.
Boil brown rice

2 Boil brown rice

Add the brown rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 20-25 min or until the rice is tender. Drain, if needed, and keep covered until serving.
Start chili

3 Start chili

Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and red onion, and fry for 5 min.
Add

4 Add

Add the garlic, cumin, chipotle (spicy), smoked paprika, brown sugar, sriracha (spicy) and tomato paste. Cook, stirring, for 2 min.
Simmer

5 Simmer

Add the tomato passata, measured water, drained white beans, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 15 min, stirring occasionally. If the stew thickens too much, add a splash of water. Finally check the seasoning, and add more salt and pepper if needed.
Serve

6 Serve

Slice the red chilli finely. Rinse the cherry tomatoes. Serve the Chili con Carne over the cooked brown rice. Garnish with a dollop of sour cream and the red chilli slices. Serve the fresh cherry tomatoes on the side.

Tips for fussy eaters

Prepare a separate batch of the Chili con Carne and keep it mild (leave out the sriracha sauce and the dry spices).

Pro tip

Prepare ahead! Chili con Carne couldn't be easier to reheat.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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