Chilli con carne
Minced beef, kidney beans and tomato, served with rice.
Active time26 min
Cooking30 min
Total45 min
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Ingredients
- 150 g onions
- 200 g red pepper
- 400 g minced beef
- 4 g ground cumin
- 500 g tinned kidney beans (drained weight)
- 20 ml olive oil
- 4 g paprika
- 240 g long-grain rice
- 600 g chopped tomatoes
Preparation
Peel the onion and deseed the pepper. Dice both.
150 g onions200 g red pepper- knife
- chopping board
Sauté the onion and pepper in the oil in a casserole dish for 5 minutes.
20 ml olive oil- casserole dish
Add the beef to the casserole and cook for 5 minutes, breaking it up as it cooks.
400 g minced beef- casserole dish
Add the tomato, cumin and paprika. Simmer for 15 minutes.
4 g ground cumin4 g paprika600 g chopped tomatoes- casserole dish
Rinse and drain the beans. When the initial simmer is over, add them and cook for another 5 minutes.
500 g tinned kidney beans (drained weight)- casserole dish
- colander
Cook the rice in boiling water according to the packet. Allow 12 to 15 minutes as a guide for long-grain rice. Drain and serve with the hot chilli.
240 g long-grain rice- saucepan
- colander
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration