Gather round guys – it’s chilli night! We're giving it a taste of the USA with our All-American spice blend and have included a solid array of veggies so you can feel good about digging into this flavourful feast.
Always refer to the product label for the most accurate ingredient and allergen information.
All-American Spice Blend(May be presentGluten)
diced tomatoes with garlic & olive oil
shredded Cheddar cheese(ContainsMilk)
water (for the rice)
water (for the sauce)
In a medium saucepan, add the water and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lime (see ingredients list) to get a generous pinch. Grate the carrot (unpeeled). Slice the corn kernels from the cob. Finely chop the tomato. Thinly slice the spring onion. In a small bowl, combine the tomato, spring onion, a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper. Toss to coat and set aside.
In a small bowl, combine the sour cream and lime zest. Season to taste with salt and pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.
Add the carrot and corn to the pan and cook until softened, 2-3 minutes. Add the diced tomatoes with garlic & olive oil and water (for the sauce) and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium-high and cook until reduced and thickened, 2-3 minutes. Season to taste with salt and pepper.
TIP: Add a dash of water if you prefer a looser chilli!
Divide the rice between bowls and top with the American beef chilli and shredded Cheddar cheese. Top with a dollop of lime crema and scatter with the tomato salsa.