An easy beef chilli recipe that's on the table in under an hour and all cooked in one pan- even the rice. We've added tortilla chips, for a nice crunch, but you could serve these on the side instead, if you like.Â
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Cal/Serv:
613
Ingredients
1 glug oil, vegetable, olive or sunflower are best
1 onion, finely chopped
400 g pack beef minceÂ
1/2 -1 tsp dried chilli flakes, to taste
1 red, orange or yellow pepper, deseeded and sliced
1 standard mugful white long grain rice, not âeasy cookâÂ
400 g tin kidney beans, drained and rinsed in a sieve under cold water
To serve, optional
Handful tortilla chips
Handful grated Cheddar
Guacamole
Directions
Step 1Heat the oil in a large pan (non-stick is ideal) over medium heat for 1min. Add the onion and fry, stirring occasionally, for 5min. Tip in the beef mince and stir to break up any large lumps and brown the meat.Â
Step 3Add the rice to the pan, along with 3 mugfuls of water. Bring to the boil and bubble for 15min, stirring frequently to stop the rice sticking, or until the rice is tender and has absorbed most of the liquid. Stir in the kidney beans and check the seasoning. You can serve now, or carry on to finish as we have.
Step 4Preheat oven to as high as it will go or preheat grill to high. If you pan isnât ovenproof, tip the chilli into an oven-safe serving dish. Crunch over the tortilla chips and scatter of the cheese. Cook in the oven/under the grill until the cheese is melted and golden. Serve with guacamole, if you like.Â
You can replace the beef mince with Quorn for a vegetarian version.
The GH Kitchen Team are Good Housekeepingâs resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor â Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce â Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, theyâre dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyâll work every single timeÂ
