Beef and bean chilli with rice
A mild mince and kidney-bean chilli with rice cooked separately. Tinned beans are already cooked; dried kidney beans are not a direct substitute.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 400g raw beef mince
- 400g tin kidney beans, drained and rinsed (about 240g drained)
- 400g tin chopped tomatoes
- 1 onion, diced
- 1 pepper, diced
- 1 tbsp cooking oil
- 2 tsp ground cumin
- ½ tsp mild chilli powder
- 250g dry long-grain rice
- 200ml water, plus water for rice
Method
- Prepare the beans and vegetables
Drain and rinse the tinned kidney beans. Dice onion and pepper and measure spices before opening the raw mince. Use a separate utensil for raw meat and clean it before serving.
- Soften and brown
Heat oil in a large saucepan. Soften onion and pepper over medium heat for 7 minutes. Add mince, break it into small pieces and cook for 5 minutes.
- Simmer
Stir in cumin and chilli powder for 30 seconds, then tomatoes, beans and 200ml water. Simmer gently for 25 minutes, stirring occasionally, until thickened and the meat mixture reaches 75°C for 30 seconds.
- Cook rice
Meanwhile cook rice following its packet instructions. If the chilli dries before the meat is cooked, add a little water and continue simmering.
- Serve
Divide hot rice and chilli between four bowls. Let portions reach a comfortable eating temperature before children eat.
Make it work with what you have
- Chilli powder strength varies: start with the measured mild amount rather than assuming every blend is equivalent.
- Use only tinned cooked kidney beans here. Dried kidney beans need a separate safe soaking and boiling process.