Our hunger-busting chilli comes with a cracking spice blend you’ll make yourself, so you can dial up the heat depending on preference.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.2 g||11 g|
|Protein||9.9 g||48.7 g|
|Salt||0.57 g||2.83 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.