Foodedo recipe

Classic Chilli Con Carne with Rice

Name: Classic Chilli Con Carne with Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 300 g long-grain white rice; 1 tbsp rapeseed oil; 500 g beef mince (5% or 10% fat); 1 onion (large, about 180g, finely chopped); 1 red pepper (deseeded and diced into 1cm pieces); 3 garlic (finely chopped); 2 tbsp tomato purée; 1 tbsp ground cumin; 2 tsp smoked paprika; 1½ tsp mild chilli powder; 1 tsp dried oregano; 1 x 400g tin chopped tomatoes; 250 ml beef stock (made with 1 stock cube); 2 tsp Worcestershire sauce; 1 x 400g tin kidney beans (drained and rinsed, about 240g drained weight); to taste fine salt; to taste black pepper

Serves 4

50 min

Quantities are kept as written by the author.

A hearty beef mince chilli with kidney beans, peppers and tomatoes, served over fluffy white rice for an easy family dinner.

Ingredients

17 items

300 glong-grain white rice
1 tbsprapeseed oil
500 gbeef mince5% or 10% fat
1onionlarge, about 180g, finely chopped
1red pepperdeseeded and diced into 1cm pieces
3garlicfinely chopped
2 tbsptomato purée
1 tbspground cumin
2 tspsmoked paprika
1½ tspmild chilli powder
1 tspdried oregano
1 x 400g tinchopped tomatoes
250 mlbeef stockmade with 1 stock cube
2 tspWorcestershire sauce
1 x 400g tinkidney beansdrained and rinsed, about 240g drained weight
to tastefine salt
to tasteblack pepper

Recipe notes (2)

Note: For a hotter chilli, add an extra 1/2 teaspoon chilli powder with the spices.
Note: Leftovers keep well for up to 2 days in the fridge or can be frozen. Cool promptly, chill within 2 hours, and reheat until piping hot throughout.

Method

7 steps

Step 1. Prepare all the ingredients before you start. Keep the raw beef mince and anything that has touched it away from ready-to-eat ingredients, and wash your hands after handling the meat.
Step 2. Put the rice in a sieve and rinse briefly under cold water. Tip into a medium saucepan with 600ml cold water and a pinch of salt. Bring to the boil, cover with a tight-fitting lid, then turn the heat to low and cook for 12 minutes. Take off the heat and leave covered for 10 minutes to steam while you finish the chilli.
Step 3. Meanwhile, heat a large deep frying pan or shallow casserole over medium-high heat. Add 2 teaspoons of the oil. Season the beef lightly with salt and pepper, then add it to the pan. Cook for 6 to 8 minutes, breaking it up with a wooden spoon, until well browned and any released liquid has mostly evaporated. If your pan is small, brown the mince in 2 batches so it does not steam.
Step 4. Push the beef to one side of the pan and add the remaining oil. Add the onion and red pepper and cook for 5 to 6 minutes over medium heat, stirring often, until softened. Stir in the garlic, tomato purée, cumin, smoked paprika, chilli powder and oregano, and cook for 1 minute more until fragrant.
Step 5. Pour in the chopped tomatoes and beef stock, then add the Worcestershire sauce and kidney beans. Stir well, scraping up anything stuck to the bottom of the pan. Bring to a gentle boil, then reduce to a steady simmer and cook uncovered for 15 to 18 minutes, stirring occasionally, until the sauce has thickened and the peppers are tender.
Step 6. Taste and season with more salt and pepper as needed. The chilli should be piping hot all the way through; for a proper safety check with minced beef, a clean probe thermometer inserted into the centre of the chilli should read 75°C for at least 30 seconds.
Step 7. Fluff the rice with a fork. Spoon the rice into bowls and serve the chilli over the top.