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Cheesy American Beef Chilli

Cheesy American Beef Chilli

with Lemon Crema & Cucumber Salsa

Family Friendly
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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.

Allergens:MilkSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1 unit

brown onion

2 clove

garlic

½ unit

lemon

1 unit

carrot

1 cob

corn

1 unit

cucumber

1 packet

sour cream

(ContainsMilk)

1 packet

beef mince

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 box

diced tomatoes with garlic & olive oil

1 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

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)0 kJ
Energy (kJ)4179 kJ
Fat46.4 g
of which saturates22.9 g
Carbohydrate95.8 g
of which sugars27.9 g
Dietary Fibre0 g
Protein42 g
Cholesterol0 mg
Sodium1382 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, add the water (for the rice) 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 for another 10 minutes, or until the rice is tender and the water is absorbed.

TIP: The rice will finish cooking in its own steam so don't peek!

2

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.

3

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

4

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.

5

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!

6

Divide the rice between bowls and top with the American chilli and shredded Cheddar cheese. Serve with the lemon crema and cucumber salsa.