Classic Chilli Con Carne inspired by The Office US (S05E26)

By Gousto

The Office US, Kevin spills his chilli in the office. (S05E26, 0 mins 20 seconds).

You’d be pretty gutted if you spilt this one. Our hunger-busting chilli comes with a spice blend you’ll make yourself, so you can dial up the heat depending on preference. On the table in 30 minutes, you’ll be devouring it in no time.

Ingredients

For 2 people [double for 4]

40g cheddar cheese
32g tomato paste
1 tsp dried oregano
80g natural yoghurt
130g white long grain rice
1/2 tsp dried chilli flakes
11g beef stock mix
2 tsp smoked paprika
390g red kidney beans
250g British beef mince
1 spring onion
1 sweet pointed pepper
1 tbsp ground cumin
1 brown onion

You’ll also need

Butter, olive oil, pepper, salt

Cooking instructions 25 mins

For 2 people [double for 4]

Step 1

Boil a kettle. Peel and finely chop the brown onion[s]. Deseed the sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips.

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the pepper strips and chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften.

Step 3

Meanwhile, add the white long grain rice to a pot with a lid with 225ml [450ml] cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside (lid on) to steam until serving.

Step 4

Dissolve the beef stock mix and tomato paste in 250ml [400ml] boiled water. Drain and rinse the kidney beans.

Step 5

Once the onion and pepper have softened, increase the heat to medium-high and add the beef mince with the ground cumin, smoked paprika, dried oregano and dried chilli flakes (cooking for kids? Skip the chilli!) Cook for 3-4 min or until the beef mince is browned, breaking it up with a wooden spoon as you go.

Step 6

Once the beef is browned, add the stock with the drained kidney beans and season with a generous pinch of salt and pepper. Bring to the boil over a high heat and cook for 5-6 min further or until the sauce is thickened to a bolognese-like consistency – this is your chilli con carne.

Step 7

Grate the cheddar cheese Trim, then slice the spring onion[s] finely. Fluff the cooked rice with a fork.

Tip: For extra indulgence, add a knob of butter to the rice

Step 8

Serve the chilli con carne over the cooked rice. Top with the grated cheese, a dollop of natural yoghurt and the sliced spring onion and enjoy!

Nutritional and allergen information

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