Easy Caribbean Beef Chilli
with Jacket Potatoes & Corn Slaw
All you need is a pan and an oven tray to bring all the flavours of the Caribbean into this amazing beef chilli. Served with golden jacket potatoes and a sweetcorn slaw, it's a low-fuss meal guaranteed to give you an explosion of flavour with every bite.
The quantities provided above are averages only.
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.
Ingredients
2
potato
1 tin
sweetcorn
1 packet
beef mince
1 packet
garlic paste
1 packet
tomato paste
1 bag
slaw mix
1 packet
mango mayonnaise
(Contains: Eggs; May be present: Tree Nuts.)
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
1
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. Place cut-side down on a lined oven tray. Drizzle with olive oil and season with salt. • Roast until crisp and tender, 40-45 minutes.
• Drain sweetcorn. • Heat a large frying pan over a high heat. Cook corn kernels until lightly browned, 4-5 minutes. Set aside in a medium bowl. • When potatoes have 10 minutes remaining, return frying pan to a high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium. Add garlic paste, tomato paste and mild Caribbean jerk seasoning. Cook until fragrant, 1 minute. Add the water and simmer until thickened slightly, 1-2 minutes.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• While chilli is simmering, add slaw mix, mango mayonnaise and a drizzle of white wine vinegar to bowl with the corn. • Toss to combine. Season to taste.
• Divide jacket potatoes between plates. Spoon over Caribbean beef chilli and sprinkle with shredded Cheddar cheese. • Serve with corn slaw. Tear over the coriander to serve.
