There’s nothing quite like the succulent smokiness of a chilli con carne that’s been slow-simmered for hours; but for those times when you want a chilli in a hurry, this ingenious cheat will give you all the depth and flavour in less than 30 minutes.
INGREDIENTS (serves four)
• 500g white basmati rice
• 400g minced beef
• 400g tin of red kidney beans
• 400g tin chopped tomatoes
• 1tbsp ground cumin
• 2tsp smoked paprika
• 1tsp dried red chilli flakes
• One beef stock cube
• 1-2tbsp chipotle paste
(depending on how hot you can handle!)
• Grated cheddar to serve
Pour 750ml of water into a saucepan with the rice and a pinch of salt, bring to a boil before lowering to a simmer with the lid on. Next, heat a tablespoon of vegetable oil in a wide, nonstick pan, add the beef and cook until browned. Meanwhile, drain and rinse the red kidney beans and set aside.
Add the cumin, smoked paprika and chilli flakes and cook for a minute until fragrant, before adding the tinned tomatoes, stock cube, chipotle paste and 100ml of cold water. Add your rinsed kidney beans and bring the chilli to a boil, cooking for a further two minutes until the meat is cooked and all is piping hot.
Making sure all water has evaporated and your rice cooked through, fluff the grains with a fork and serve in a bowl with chill spooned on top and a generous sprinkle of grated cheddar.
Fancy making this meal vegetarian? Swap out the beef mince for Quorn mince and use a vegetable instead of beef stock.