Classic Chili Con Carne

with Rice, Guacamole and Sour Cream
Cook this easy comfort dish and unwind after a busy day.
1,527 Reviews
Cals 1203 · Prot 66 · Carbs 117 · Fat 53
Weekly classic
Family-Friendly
Try Hello Chef Now
30 min
Classic Chili Con Carne with Rice, Guacamole and Sour Cream
Cook this easy comfort dish and unwind after a busy day.
1,527 Reviews
Cals 1203 · Prot 66 · Carbs 117 · Fat 53
Weekly classic
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
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
Dried oregano
2 Grams
Water
100 ML
Beef stock cube
1 Piece
Rice
Jasmine rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
To serve
Avocado
1 Piece
Fresh coriander
15 Grams
Lime
1 Piece
Grated cheddar 4*
60 Grams
Sour cream 4*
60 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Prep

1 Prep

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

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.
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 onion, and fry for 5 min. Use a spatula to break up the beef mince while frying.
Add spices

4 Add spices

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

5 Simmer

Add the tomato passata, dried oregano, measured water, stock cube, and kidney beans. Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally. If the stew thickens too much, add a splash of water.
Serve

6 Serve

Meanwhile, chop the avocado in half and remove the stone. Scoop the flesh into a bowl and mash with a fork. Finely chop the coriander and add to the avocado with a squeeze of lime juice and a generous pinch of salt. This is your guacamole. Serve the Chili con Carne over the rice, top with the cheddar cheese, sour cream and guacamole.
Tip! This one reheats well! Prepare the Chili con Carne in advance and reheat with a splash of water just in time for dinner.
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