Chilli Con Carne Topped with Applewood Cheese by @applewood_cheese

Name: Chilli Con Carne Topped with Applewood Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g Basmati Rice; 1 tbsp Olive Oil; 500 g Lean Beef Mince 5% fat or less; 1 Onion finely diced; 3 Garlic Cloves minced; 1 tbsp Paprika; 1 tbsp Ground Cumin; 1 tbsp Chilli Powder; 0.5 tsp Smoked Paprika; 0.5 tsp Cayenne Pepper; 400 g Tomatoes tinned, chopped; 200 ml Water; 1 tbsp Tomato Purée; 1 Beef Stock Cube; 1 tsp Sugar; 400 g Kidney Beans tinned, drained; Salt to taste; Black Pepper to taste; 40 g Applewood Cheese grated, to serve; 40 g Sour Cream to serve; Jalapeños to serve, no amount given; Fresh Coriander to serve, no amount given

40 min

Sugar

🫘

400 g

Kidney beans

🧂

Salt

⚫

Black pepper

🧀

40 g

Applewood cheese

🥛

40 g

Sour cream

🌶️

Jalapeños

🌿

Fresh coriander

Cook
- Basmati rice
Cook the rice according to the packet instructions.
Heat
- Olive oil
- Onion
- Garlic cloves
Meanwhile, heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and cook for 2-3 minutes until softened.
Add
- Lean beef mince
Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
Stir
- Paprika
- Tomato purée
Stir in the paprika, cumin, chilli powder, smoked paprika and cayenne pepper before adding the tomato purée.
Pour
- Chopped tomatoes
- Water
- Beef stock cube
Pour in the chopped tomatoes and 200ml water, crumble in the beef stock cube and add the sugar, season with salt and black pepper, then stir in the kidney beans.
Boil
Bring to the boil before reducing to a gentle simmer, then cook for 20–25 minutes, stirring occasionally, until the sauce has thickened.
Divide
- Basmati rice
- Sour cream
- Applewood cheese
Divide the rice between four bowls and spoon over the chilli, then finish with the sour cream, Applewood Grated, jalapeños and fresh coriander before serving.

Chilli Con Carne Topped with Applewood Cheese by @applewood_cheese

40 min

Sugar

🫘

400 g

Kidney beans

🧂

Salt

⚫

Black pepper

🧀

40 g

Applewood cheese

🥛

40 g

Sour cream

🌶️

Jalapeños

🌿

Fresh coriander

Preparation Steps

Step 1/7
Cook the rice according to the packet instructions.
🍚Basmati rice
Step 2/7
Meanwhile, heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and cook for 2-3 minutes until softened.
🫒Olive oil
🧅Onion
🧄Garlic cloves
🍲Saucepan
🥄Spoon
Step 3/7
Add the beef mince and cook until browned, breaking it up with a spoon as it cooks.
🥩Lean beef mince
🍲Saucepan
🥄Spoon
Step 4/7
Stir in the paprika, cumin, chilli powder, smoked paprika and cayenne pepper before adding the tomato purée.
🌶️Paprika
🫙Ground cumin
🌶️Chilli powder
🌶️Smoked paprika
🌶️Cayenne pepper
🍅Tomato purée
🍲Saucepan
🥄Spoon
Step 5/7
Pour in the chopped tomatoes and 200ml water, crumble in the beef stock cube and add the sugar, season with salt and black pepper, then stir in the kidney beans.
🍅Chopped tomatoes
💧Water
🍲Beef stock cube
🍬Sugar
🧂Salt
⚫Black pepper
🫘Kidney beans
🍲Saucepan
🥄Spoon
Step 6/7
Bring to the boil before reducing to a gentle simmer, then cook for 20–25 minutes, stirring occasionally, until the sauce has thickened.
🍲Saucepan
🥄Spoon
Step 7/7
Divide the rice between four bowls and spoon over the chilli, then finish with the sour cream, Applewood Grated, jalapeños and fresh coriander before serving.
🍚Basmati rice
🥛Sour cream
🧀Applewood cheese
🌶️Jalapeños
🌿Fresh coriander
🥣Bowls
🥄Spoon

Composition

Ingredients

Types

Grains, Oils, Meat, Vegetables, Spices, Liquids, Sweeteners, Legumes, Dairy, Herbs

Ingredients

Basmati rice, Olive oil, Lean beef mince, Onion, Garlic cloves, Paprika, Ground cumin, Chilli powder, Smoked paprika, Cayenne pepper, Tomatoes, Water, Tomato purée, Beef stock cube, Sugar, Kidney beans, Salt, Black pepper, Applewood cheese, Sour cream, Jalapeños, Fresh coriander

Notes

Lean beef mince (5% fat or less), Onion (finely diced), Garlic cloves (minced), Tomatoes (tinned, chopped), Kidney beans (tinned, drained), Salt (to taste), Black pepper (to taste), Applewood cheese (grated, to serve), Sour cream (to serve), Jalapeños (to serve, no amount given), Fresh coriander (to serve, no amount given)

Allergens

Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein, soy-free

Calories

560 kcal

Macro nutrients

Protein: 38g, Carbohydrates: 58g, Fat: 18g, Fiber: 9g, Sugars: 8g

Nutritional Information

Minerals

Iron: 5.5mg, Zinc: 6mg, Potassium: 850mg, Sodium: 950mg, Calcium: 120mg

Vitamins

Vitamin B12: 2.4µg, Vitamin B6: 0.8mg, Vitamin C: 12mg, Vitamin A: 180µg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Saucepan, Spoon, Knife, Chopping board, Bowls

Appliances

Stove

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering, Cosy Night In

Origin

Source

Platform

instagram

Original Creator

@applewood_cheese

Origin

Cuisine

Mexican, American, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chunky, Creamy, Hearty

Flavors

Spicy, Smoky, Savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked leftovers : 3-4 days (store in an airtight container,cool before refrigerating), freezer storage : up to 3 months (freeze the chilli (without rice or dairy toppings) in an airtight container,thaw in fridge before reheating), reheating : until piping hot throughout (reheat on stove or microwave,add fresh toppings after reheating)