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Prep Time
25 min
Cuisine
Mexican
Our hunger-busting chilli comes with a cracking spice blend you’ll make yourself, so you can dial up the heat depending on preference.
Prep Time
25 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 694 kJ 165 kcal |
3421 kJ 814 kcal |
Fat of which saturates |
6 g 3 g |
29.8 g 14.7 g |
Carbohydrate of which sugars |
16.8 g 2.1 g |
82.8 g 10.3 g |
Fibre | 2.2 g | 10.9 g |
Protein | 10.2 g | 50.2 g |
Salt | 0.54 g | 2.66 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel and finely chop the brown onion[s]
Deseed the Romano pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the pepper strips and chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked, then remove from the heat and keep covered until serving
Dissolve the Kallo beef stock cube[s] and tomato paste in 250ml [400ml] boiled water
Drain and rinse the kidney beans
Once the onion and pepper have softened, increase the heat to medium-high and add the beef mince with the ground cumin, smoked paprika, dried oregano and dried chilli flakes (cooking for kids? Skip the chilli!)
Cook for 3-4 min or until the beef mince is browned, breaking it up with a wooden spoon as you go
Once the beef is browned, add the stock with the drained kidney beans and season with a generous pinch of salt and pepper
Bring to the boil over a high heat and cook for 5-6 min further or until the sauce is thickened to a bolognese-like consistency – this is your chilli con carne
Grate the cheddar cheese
Trim, then slice the spring onion[s] finely
Fluff the rice with a fork
Tip: For extra indulgence, add a knob of butter to the rice
Serve the chilli con carne over the cooked rice
Top with the grated cheese, a dollop of natural yoghurt and the sliced spring onion and enjoy!
Loved this recipe? Us too! That’s why it’s one of our Everyday Favourites, available every week.