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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.

Recipe bywjf.morris
MealFreezer-friendlyHigh-fibreDinnerHigh protein
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Total time1 hr 59 min
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

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Heat half the oil

    15 minHands-on

    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 minHands-on

    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 minHands-on

    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 the chilli to a simmer

    2 minHands-on

    Bring to a simmer

  5. 05

    Simmer the chilli

    40 minHands-off · check as directed

    Cook partially covered for 40 minutes, stirring occasionally.

  6. 06

    Add both beans

    1 minHands-on

    Add both beans

  7. 07

    Finish simmering the chilli

    15 minHands-off · check as directed

    Simmer uncovered for 15 minutes until thick but still saucy.

  8. 08

    Prepare the rice and bring to a boil

    5 minHands-on

    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

  9. 09

    Cook the rice covered

    12 minHands-off · check as directed

    Cook on the lowest heat for 12 minutes.

  10. 10

    Rest the rice off the heat

    10 minHands-off · check as directed

    Turn off the heat and rest, covered, for 10 minutes.

  11. 11

    Stir the chocolate

    3 minHands-on

    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.

  12. 12

    Fluff the rice

    3 minHands-on

    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.

Check the listed equipment and capacity before you start.

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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