Peel and chop the onion and garlic. Rinse and drain the kidneybeans in a colander.
2 Boil rice
Rinse the jasmine rice. Add the rice, measuredwater 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.
3 Start chili
Meanwhile, heat a pan over a high heat with a drizzle of vegetableoil. Once hot, add the beefmince and onion, and fry for 5 min. Use a spatula to break up the beefmince while frying.
4 Add spices
Add the garlic, cumin, chipotle(spicy!), smokedpaprika, brownsugar, sriracha(spicy!) and tomatopaste (see tips for fussy eaters). Cook, stirring, for 2 min.
Add the tomatopassata, driedoregano, measuredwater, stockcube, and kidneybeans. 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.
Meanhile, 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, sourcream and guacamole.
Tips for fussy eaters
Leave the chipotle and sriracha out! Add a splash of cream or some cream cheese to round off the flavour.
Prepare the Chili con Carne ahead! Reheat with a splash of water just in time for dinner.
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