Classic Chili Con Carne

with Rice and Sour Cream
Cook this easy-to-make comfort dish and unwind after a busy day.
Cals 1032 · Prot 63 · Carbs 114 · Fat 39
Family-Friendly
Try Hello Chef Now
30 min
photo
Cook this easy-to-make comfort dish and unwind after a busy day.
Cals 1032 · Prot 63 · Carbs 114 · Fat 39
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chili con Carne
Lean beef mince
350 Grams
White onion
0.5 Piece
Garlic cloves
2 Piece
Red kidney beans
240 Grams
Vegetable oil
2 Tbsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Brown sugar
5 Grams
Sriracha sauce
14 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Water
200 ML
Beef stock cube
0.5 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Grated orange cheddar
60 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Cherry tomatoes
150 Grams
Sour cream
60 Grams

Tips for fussy eaters

Leave the chipotle and sriracha out! Add a splash of cream or some cream cheese to round up the flavour even more. Serve the tomatoes to the side.

Pro tip

Prepare the Chili con Carne ahead! Reheat with a splash of water just in time for dinner.

Before you start

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

Instructions

photo

1 Prep ingredients

Peel and chop the onion and garlic. Rinse and drain the kidney beans in a colander.
photo

2 Boil rice

Rinse the jasmine rice. Add the rice, measured water and salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
photo

3 Start chili

Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil. Once hot, add the beef mince and onion, and fry for 5 min. While frying, break the beef mince as much as possible, using a spatula.
photo

4 Add spices

Add the garliccuminchipotle (spicy!)smoked paprikabrown sugarsriracha (spicy!) and tomato paste (see tips for fussy eaters). Cook, stirring, for 2 min.
photo

5 Add and stew

Add the tomato passata, measured water, stock cube, drained kidney beanssalt 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, sprinkle the cheddar cheese on top and let it melt.
photo

6 Serve

Rinse and halve or slice the cherry tomatoes. Serve the Chili con Carne over rice, with the sour cream and the cherry tomatoes (see tips for fussy eaters).

Tips for fussy eaters

Leave the chipotle and sriracha out! Add a splash of cream or some cream cheese to round up the flavour even more. Serve the tomatoes to the side.

Pro tip

Prepare the Chili con Carne ahead! Reheat with a splash of water just in time for dinner.

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.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy