Quick Chorizo Chilli Con Carne
with Basmati Rice and Cheddar Cheese
On the table in less than 25 minutes, this Quick Chorizo Chilli Con Carne is quick but still full of flavour. Traditionally hailing from Mexico, this spicy stew contains beef, black beans and a punchy spice mix to bring the heat.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Basmati Rice
240 grams
British Beef Mince
1 unit(s)
Bell Pepper
(May contain Celery)
1 carton(s)
Black Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Finely Chopped Tomatoes
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
90 grams
Diced Chorizo
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once hot, add the chorizo and beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Drain and rinse the black beans in a sieve.
a) Add the sliced pepper to the mince, then stir and cook for 2 mins.
b) Stir in the Mexican style spice mix, chopped tomatoes and beef stock paste.
c) Add the black beans and water for the sauce (see pantry for amount) and bring to the boil.
d) Lower the heat to medium and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, grate the cheese.
a) Once cooked, taste and season the chilli with salt and pepper if needed.
b) Fluff up the rice with a fork, then share between your bowls.
c) Spoon the chilli on top, then finish with a sprinkle of cheese.
Enjoy!
