Classic Chilli Con Carne with Rice, Guacamole & Sour Cream

Method

1. 1Prep

   • Peel and chop the onion and garlic.
   • Rinse and drain the kidney beans in a colander.

2. 2Boil rice

   • Rinse and drain the rice.
   • Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat
   • Lower heat, cover and cook for 12-14 min, until rice is tender.
   • Remove from the heat and keep covered until serving.

3. 3Start chilli

   • Meanwhile, heat a pan over a high heat with a drizzle of vegetable oil.
   • Fry the beef mince and onion for 5 min.
   • Use a spatula to break up the beef mince while frying.

4. 4Add spices

   • Add the garlic, cumin, chipotle (spicy!), smoked paprika, brown sugar, sriracha (spicy!) and tomato paste.
   • Cook for 2 min, while stirring.

   Tip: Sensitive to spice? Go easy on the chipotle and sriracha.

5. 5Simmer

   • Add the tomato passata, dried oregano, measured water, stock cube, and kidney beans.
   • Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally.
   • If the stew thickens too much, add a splash of water.

6. 6Serve

   • Meanwhile, chop the avocado in half and remove the stone.
   • Scoop the flesh into a bowl and mash with a fork.
   • Finely chop the coriander and add to the avocado with a squeeze of lime juice and a generous pinch of salt.
   • This is the guacamole.
   • Serve the Chilli con Carne over the rice, topped with the cheddar cheese, sour cream and guacamole.

   Tip: This one reheats well! Prepare the Chilli con Carne in advance and reheat with a splash of water just in time for dinner.