Caribbean Beef Chilli
with Coconut Rice & Corn-Mint Salsa
We’ve packed the signature flavours of the Caribbean into this mouth-watering beef chilli, served with fluffy coconut rice and a refreshing corn-mint salsa.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
coconut milk
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
2 clove
garlic
1 packet
beef mince
1 sachet
mild Caribbean jerk seasoning
1 packet
mango chutney
(Contains: Tree Nuts; May be present: Eggs.)
1 sachet
tomato paste
1 pinch
chilli flakes
1
tomato
1
corn
1 bunch
mint
Not included in your delivery
olive oil
¾ cup
water (for the rice)
¼ tsp
salt (for the rice)
¾ cup
water (for the beef)
½ tsp
salt (for the beef)
½ tsp
white wine vinegar
Utensils
Cooking Steps
In a medium saucepan, bring the coconut milk, water (for the rice) and salt (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot (unpeeled). Finely chop the garlic. Slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are “popping” out.
Return the frying pan to a medium heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.
Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and a pinch of chilli flakes (if using) to the beef. Stir to combine and simmer until heated through, 2 minutes. TIP: If you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.
While the chilli is simmering, finely chop the tomato. Pick and roughly chop the mint leaves. Add the tomato, mint, white wine vinegar and a drizzle of olive oil to the corn. Season to taste and toss to combine. TIP: Seasoning is key in salsa, so taste and add more vinegar, salt or pepper as you like.
Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the corn-mint salsa.
