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Super Speedy Chilli Recipe
There’s nothing quite like the succulent smokiness of a chilli con carne that’s been slow-simmered for hours; but for those times when you want a chilli in a hurry, this ingenious cheat will give you all the depth and flavour in less than 30 minutes.
500g white basmati rice
400g minced beef
400g tin of red kidney beans
400g tin chopped tomatoes
1tbsp ground cumin
2tsp smoked paprika
1tsp dried red chilli flakes
One beef stock cube
1-2tbsp chipotle paste (depending on how hot you can handle!)
Grated cheddar to serve
- Fancy making this meal vegetarian? Swap out the beef mince for Quorn mince and use a vegetable instead of beef – ideal for a meat-free Monday dinner!
- Chilli is a great meal to batch cook and can be stored easily stored in one-person portions in the freezer without the rice. For organised storage, pour your chilli in to labelled freezer bags and freeze flat before turning sideways in the drawer.
- Sneak in some extra veg by blitzing a combination of onions, carrots, celery and red pepper in a food processor before frying with the mince.
Pour 750ml of water into a saucepan with the rice and a pinch of salt, bring to a boil before lowering to a simmer with the lid on. Next, heat a tablespoon of vegetable oil in a wide, non-stick pan, add the beef and cook until browned. Meanwhile, drain and rinse the red kidney beans and set aside.
Add the cumin, smoked paprika and chilli flakes and cook for a minute until fragrant, before adding the tinned tomatoes, stock cube, chipotle paste and 100ml of cold water. Add your rinsed kidney beans and bring the chilli to a boil, cooking for a further two minutes until the meat is cooked and all is piping hot.
Making sure all water has evaporated and your rice cooked through, fluff the grains with a fork and serve in a bowl with chill spooned on top and a generous sprinkle of grated cheddar.