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Chilli Con Carne with Rice

A rich, smoky beef chilli with two beans, restrained heat and a small piece of dark chocolate to round out the tomato rather than sweeten it.

MealBatch-cookFreezer-friendlyHigh-fibreDinnerHigh protein
Total time1 hour 30 minutes
DifficultyModerate
Community ratingNew recipe
Per serving37.4g protein
Representative photograph for Chilli Con Carne with Rice
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Structure checkedAdaptive recipe data
Serves
6

Scaled live

Ingredients

6 people

Chilli

  • 1 1/2 tbspvegetable oil
  • 750 g10% fat beef mince
  • 1large onion (about 200g), finely diced
  • 1red pepper, cut into 1cm dice
  • 4garlic cloves, crushed
  • 2 tbsptomato puree
  • 2 tbspmild chilli powder
  • 2 tspground cumin
  • 2 tspground coriander
  • 1 tspsmoked paprika
  • 1/2 tspdried oregano
  • 2 × 400g tinschopped tomatoes
  • 250 mlbeef stock
  • 1 × 400g tinkidney beans, drained (about 240g)
  • 1 × 400g tinblack beans, drained (about 240g)
  • 10 gdark chocolate, at least 70% cocoa
  • 1 1/2 tspfine salt
  • 1/2 tspblack pepper

Rice and garnish

  • 300 glong-grain rice
  • 450 mlwater
  • 3/4 tspfine salt
  • 120 gsour cream
  • 15 gcoriander, roughly chopped
  • 1lime, cut into wedges

Per serving

677 kcal37.4g protein69g carbs30g fat

Nutrition calculated from 24 of 24 ingredients

Approximately 720 kcal, 42g protein, 88g carbohydrate, 21g fat and 14g fibre per serving.

Clear and checked

Method

  1. 01

    Heat half the oil

    4 min

    Heat half the oil in the casserole over high heat. Brown the beef in three batches for 4-5 minutes each, breaking it into small pieces but leaving some texture. Transfer to a bowl.

  2. 02

    Reduce the heat to medium

    10 min

    Reduce the heat to medium. Add the remaining oil, onion, pepper and 1/2 tsp salt. Cook for 10 minutes until soft. Add the garlic for 1 minute and tomato puree for 2 minutes.

  3. 03

    Add the chilli powder

    3 min

    Add the chilli powder, cumin, coriander, paprika and oregano. Stir for 30 seconds, then return the beef with the tomatoes, stock, remaining salt and pepper.

  4. 04

    Bring to a simmer and cook partially

    40 min

    Bring to a simmer and cook partially covered for 40 minutes, stirring occasionally. Add both beans and simmer uncovered for 15 minutes until thick but still saucy.

  5. 05

    Meanwhile

    12 min

    Meanwhile, rinse the rice until the water is nearly clear. Put it in a lidded pan with 450ml water and 3/4 tsp salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes. Turn off the heat and rest, covered, for 10 minutes.

  6. 06

    Stir the chocolate

    3 min

    Stir the chocolate into the chilli until melted. Taste and adjust salt or chilli. If it is too thick, add 50ml water; if too loose, simmer uncovered for a few more minutes.

  7. 07

    Fluff the rice

    3 min

    Fluff the rice with a fork. Serve the chilli over rice with sour cream, coriander and lime.

Equipment check

6 items required

  • Large heavy casserole
  • Medium lidded saucepan
  • Chopping board and knife
  • Wooden spoon
  • Fine grater
  • Fork

Dietary and allergen note: Gluten-free if the stock and chocolate are certified. Sour cream garnish contains dairy.

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Recipe diagnostics

Checked before you cook.

Structurally checked

Metric quantities and serving yield are explicit

Method includes timing and doneness cues

Nutrition is identified as a calculated estimate

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