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160 lines
3.2 KiB
160 lines
3.2 KiB
---
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ServingSize: 2
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cssclass: recipeTable
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Tag: ["Spicy"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating: 4
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Recipe:
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Courses: "Main Dish"
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Categories: Stew
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Collections: Mexican
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Source: https://www.hellofresh.co.uk/recipes/quick-chilli-5fd75e6efd8b3529214cc40d
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PreparationTime:
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CookingTime: 20
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OServingSize: 2
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Ingredients:
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- 150 grams Basmati Rice
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- 240 grams Beef Mince
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- 1 whole Bell Pepper
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- 1 bunch(es) Coriander
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- 1 tin(s) Red Kidney Beans
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- 1 pot(s) Mexican Spice
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- 1 tin(s) Finely Chopped Tomatoes
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- 1 whole Onion
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- 3 clove(s) Garlic
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- 25 grams Red Wine Stock Paste
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- 150 milliliter(s) Water
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- 0.5 whole Lime
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- 75 grams Sour Cream
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-ChilliconCarneEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-ChilliconCarneNSave
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# Chilli con Carne
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1.a) Bring a large saucepan of water to the boil with 1/4 tsp of salt
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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.
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2.a) Meanwhile, heat a splash of oil in a frying pan over high heat.
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2.b) Add the beef mince and brown all over, 4-5 mins, breaking it up with a spoon as it cooks.
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```ad-warning
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title: IMPORTANT
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The mince is cooked when it is no longer pink in the middle.
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```
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3.a) Meanwhile, halve the pepper, discard the core and seeds, then thinly slice.
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3.b) Roughly chop the coriander (stalks and all).
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3.c) Drain and rinse the kidney beans in a sieve.
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4.a) Add the pepper to the mince, stir and cook for 2 mins.
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4.b) Stir in Mexican spice, finely chopped tomatoes and red wine stock paste.
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4.c) Add the kidney beans and water (see ingredients for amount) and bring to the boil.
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4.d) Stir to dissolve the stock pot.
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4.e) Lower the heat to medium and simmer until the sauce is nice and thick, 8-10 mins. Stir occasionally.
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```ad-warning
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title: IMPORTANT
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The mince is cooked when no longer pink.
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```
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5.a) Meanwhile zest and then halve the lime.
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5.b) Mix the lime zest with the sour cream and a pinch of salt.
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6.a) Once cooked, stir half the coriander through the chilli.
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6.b) Add salt and pepper to taste.
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6.c) Share the rice between your bowls.
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6.d) Serve the chilli on top of the rice and finish with a spoonful of zesty cream.
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6.e) Sprinkle over the remaining coriander.
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Enjoy!
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