This chilli con carne uses premium locally sourced beef, red kidney beans a Texan blend of spices, coriander, jalapeño and a hit of lemon for that cowboy twist to an American classic. Something hearty the whole family will love...
30 Minutes. Gluten Free. Sugar Free. Dairy Free.
300g premium beef mince
1 small brown onion
1 clove of garlic
1 tin red kidney beans
1 tin crushed tomatoes
3 sprigs coriander
3/4 cup long grain rice
1 part smoked paprika
1 part ground cumin
1/2 dried oregano
Cook rice & prepare ingredients
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed and air bubbles begin to form. Cover pot, remove from heat and set aside for minimum of 15 minutes. Finely dice the onion, crush the garlic, rinse and drain the kidney beans. Roughly chop half of the jalapeño (keep other half for garnish).
In a large pot with a fitting lid add enough olive oil to cover the base. Place on a medium to low heat. Gently fry the onion, garlic and spice mix until the onions begin to soften (approximately 3 minutes). Next, add the chopped jalapeño (optional), stir through, add the mince and brown well. When meat is browned add kidney beans, tomatoes and season well with salt and pepper. Cover and bring to the boil. Reduce heat and simmer uncovered for 10 - 15 minutes until the sauce thickens.
Serve rice in bowls topped with chilli con carne, the remaining jalapeño, coriander leaves and a squeeze of lemon to finish.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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