Beef Chilli Con Carne

Beef Chilli Con Carne

Short on time? We've got you covered with this super speedy recipe for tasty chilli con carne.
Servings 4
Total Time 30 mins

Ingredients

Rice

  • cups jasmine rice
  • cups boiling water

Chilli

  • 1 brown onion finely diced
  • 2 carrots grated
  • ½ bunch silverbeet stem removed & thinly sliced
  • 1 drizzle oil
  • 500 g beef mince
  • ½ tsp salt
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp beef stock powder
  • 1 can chopped tomatoes
  • ½ cup water

To serve

  • 2 tomatoes diced
  • 1 bunch coriander leaves picked
  • 125 g sour cream
  • Pinch of chilli flakes
  • 2 Tbsp sweet chilli sauce

Instructions

  • Before you start, bring a full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep onion, carrot and silverbeet.
  • Heat oil in a large pot on high heat. Cook onion, carrot, beef and salt for about 5 minutes, until browned. Add spices and stock powder and cook for a further 1 minutes, until fragrant.
  • Add silverbeet to chilli along with chilli beans, canned tomatoes and water measure. Bring to a gentle simmer and simmer for 5-6 minutes, until sauce has thickened.
  • Prep tomato and coriander.
  • Serve rice topped with chilli, tomato, coriander and sour cream. Add chilli flakes and sweet chilli sauce for adults.

Meet the Chef

Ella ‘Katsu’

A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!

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