Classic Chili Con Carne

with Rice and Sour Cream

photo
family-friendly
Share!
family-friendly
Share!

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.

Cook this easy-to-make comfort dish and unwind after a busy day.

Cooking Time: 30 min

Cals 1025 · Prot 65 · Carbs 113 · Fat 39

Gluten-Free

Ingredients

Number of people

Chili con Carne

Beef mince 12% 350 Grams
White onion 0.5 Pieces
Garlic cloves 2 Pieces
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 20 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Grated cheddar cheese orange 60 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Cherry tomatoes 150 Grams
Sour cream 60 Grams

Cook this easy-to-make comfort dish and unwind after a busy day.

Cooking Time: 30 min

Cals 1025 · Prot 65 · Carbs 113 · Fat 39

Gluten-Free

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.

Ingredients

Number of people

Chili con Carne

Beef mince 12% 350 Grams
White onion 0.5 Pieces
Garlic cloves 2 Pieces
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 20 Grams
Tomato paste 30 Grams
Tomato passata 200 Grams
Water 200 ML
Chicken stock cube 0.5 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Grated cheddar cheese orange 60 Grams

Rice

Jasmine rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Cherry tomatoes 150 Grams
Sour cream 60 Grams
opened box

Making your mouth water?

Hello, flavor! Get all you need to whip up delicious meals right to your door.

Discover Our Boxes

You might also like...