Cheesy American Beef Chilli

Cheesy American Beef Chilli

with Lime Crema & Tomato Salsa

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

1 unit

brown onion

2 clove


½ unit


1 unit


1 cob


1 unit


1 bunch

spring onions

1 packet

sour cream


1 packet

beef mince

1 sachet

All-American Spice Blend

(May be presentGluten)

1 tin

diced tomatoes with garlic & olive oil

1 cube

beef stock

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

2 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3530 kJ
Fat28.1 g
of which saturates15.3 g
Carbohydrate95.2 g
of which sugars25.1 g
Protein46.4 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.