Obsidian/03.03 Food & Wine/Chilli con Carne.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
2	recipeTable	Spicy	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	Yes	IsFavourite Rating False 4	Courses Categories Collections Source PreparationTime CookingTime OServingSize Main Dish Stew Mexican https://www.hellofresh.co.uk/recipes/quick-chilli-5fd75e6efd8b3529214cc40d 20 2	150 grams Basmati Rice 240 grams Beef Mince 1 whole Bell Pepper 1 bunch(es) Coriander 1 tin(s) Red Kidney Beans 1 pot(s) Mexican Spice 1 tin(s) Finely Chopped Tomatoes 1 whole Onion 3 clove(s) Garlic 25 grams Red Wine Stock Paste 150 milliliter(s) Water 0.5 whole Lime 75 grams Sour Cream

Parent:: @@Recipes, @Main dishes

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Chilli con Carne

 

style: number

 

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Practical Informations

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Ingredients

 

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Instructions

 

1.a) Bring a large saucepan of water to the boil with 1/4 tsp of salt 1.b) Add the rice and boil until tender, 12-15 mins, then drain in a sieve and return to the pan, off the heat, with the lid on.

 

2.a) Meanwhile, heat a splash of oil in a frying pan over high heat. 2.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.

title: IMPORTANT
The mince is cooked when it is no longer pink in the middle.

3.a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice. 3.b) Roughly chop the coriander (stalks and all). 3.c) Drain and rinse the kidney beans in a sieve.

 

4.a) Add the pepper to the mince, stir and cook for 2 mins. 4.b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste. 4.c) Add the kidney beans and water (see ingredients for amount) and bring to the boil. 4.d) Stir to dissolve the stock pot. 4.e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.

title: IMPORTANT
The mince is cooked when no longer pink.

5.a) Meanwhile zest and then halve the lime. 5.b) Mix the lime zest with the sour cream and a pinch of salt.

 

6.a) Once cooked, stir half the coriander through the chilli. 6.b) Add salt and pepper to taste. 6.c) Share the rice between your bowls. 6.d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream. 6.e) Sprinkle over the remaining coriander.

 

Enjoy!