Cheesy American Beef Chilli

While the rice is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon to get a generous pinch, then slice in half. Grate the carrot (unpeeled). Slice the corn kernels off the cob. Finely chop the cucumber. In a small bowl, combine the cucumber, a squeeze of lemon juice and a drizzle of olive oil. Season to taste and toss to coat.

In a small bowl, combine the sour cream and lemon zest. Season to taste with salt and pepper.

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 grated 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) to the pan 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.

TIP: Add a dash of water if you prefer a looser chilli!