Slow-cooked chilli con carne with cumin rice

Name: Slow-cooked chilli con carne with cumin rice
Prep time: 40 min
Total time: 125 min
Yield: 2 servings
Cuisine: world favourites
Ingredients: 350 g Minced beef, freshly minced by the butcher (Mince with 15% fat, prepared by the kosher butcher); 250 g Tinned red kidney beans, drained (Drained and rinsed weight; about 1 tin); 160 g Basmati rice (80 g dry rice per person); 150 g Yellow onions (1 large onion); 150 g Red peppers (1 small pepper); 10 g Garlic (2 cloves); 400 g Tinned chopped tomatoes (400 g tin) (1 tin with its juice); 25 g Double-concentrated tomato purée (1 heaped tbsp); 20 g Extra virgin olive oil (15 g for the chilli, 5 g for the rice); 12 g Sweet paprika (1 heaped tbsp: the basis of the chilli powder blend, with smoked paprika only as an accent); 3 g Smoked paprika (1 heaped tsp); 2 g Hot red chilli powder (1 level tsp; 1 g for a mild chilli, 3 g for a distinctly hot one); 6 g Ground cumin (5 g for the chilli (2 level tsp), 1 g for the rice); 2 g Ground coriander (1 tsp); 2 g Dried oregano (2 tsp); 4 g Pure unsweetened cocoa powder (2 level tsp); 8 g Fine salt (5 g for the chilli (4 g at step 4, 1 g reserved for step 6 to taste), 3 g for the rice); 535 g Water (250 g for the chilli, 285 g for the rice); 40 g Lime (Juice of half a lime (about 15 g)); 10 g Fresh coriander (Leaves washed and checked, chopped at the last moment)

meat world favourites · 2/5 · easy · 125 min, including 40 hands-on

Beef and red kidney bean chilli, slowly simmered with a generous dose of paprika, cumin and chilli, oregano and a touch of cocoa; cumin rice catches the thick sauce.

Ingredients for two

350 g	Minced beef, freshly minced by the butcher Mince with 15% fat, prepared by the kosher butcher
250 g	Tinned red kidney beans, drained Drained and rinsed weight; about 1 tin
160 g	Basmati rice 80 g dry rice per person
150 g	Yellow onions 1 large onion
150 g	Red peppers 1 small pepper
10 g	Garlic 2 cloves
400 g	Tinned chopped tomatoes (400 g tin) 1 tin with its juice
25 g	Double-concentrated tomato purée 1 heaped tbsp
20 g	Extra virgin olive oil 15 g for the chilli, 5 g for the rice
12 g	Sweet paprika 1 heaped tbsp: the basis of the chilli powder blend, with smoked paprika only as an accent
3 g	Smoked paprika 1 heaped tsp
2 g	Hot red chilli powder 1 level tsp; 1 g for a mild chilli, 3 g for a distinctly hot one
6 g	Ground cumin 5 g for the chilli (2 level tsp), 1 g for the rice
2 g	Ground coriander 1 tsp
2 g	Dried oregano 2 tsp
4 g	Pure unsweetened cocoa powder 2 level tsp
8 g	Fine salt 5 g for the chilli (4 g at step 4, 1 g reserved for step 6 to taste), 3 g for the rice
535 g	Water 250 g for the chilli, 285 g for the rice
40 g	Lime Juice of half a lime (about 15 g)
10 g	Fresh coriander Leaves washed and checked, chopped at the last moment

Method

Chop the onion and garlic; cut the pepper into 1 cm dice. Drain and rinse the beans. Pick the coriander leaves and keep chilled: chop them at the last moment. Keep the beef refrigerated during this preparation.
Heat 15 g oil in a 24 cm casserole over a high heat. Spread half the beef in a single layer, leave untouched for 2 minutes, then break it up and cook for another 2–3 minutes until the juices have evaporated, the meat sizzles without releasing water and the bottom of the casserole is brown (4–5 minutes per batch). Repeat with the other half. Transfer to a plate and leave just 1 tbsp fat in the casserole.
In the same casserole over a medium heat, soften the onion and pepper in the remaining fat for 7 minutes, stirring: the onion should turn translucent without colouring. Add the garlic, 5 g cumin, ground coriander, both paprikas and chilli; stir for 45 seconds: the spices darken and become fragrant without blackening. Add the tomato purée and cook for 1 minute, stirring, until it darkens.
Return the beef and its juices. Add the tomatoes, 250 g water, oregano, cocoa and 4 g salt. Bring to a simmer, then cook over a very low heat for 1 hour 30 minutes with the lid ajar, stirring every 20 minutes; add the beans for the last 15 minutes. The sauce should become thick, glossy and reddish brown; if the bottom dries out, add water 30 g at a time.
With 25 minutes to go, rinse the rice until the water runs clear. Heat the remaining 5 g oil in a 16–18 cm saucepan, add 1 g cumin to release its aroma for 15 seconds, then add the rice, 285 g water and 3 g salt. Bring to the boil, cover, cook over the lowest heat for 12 minutes, then rest off the heat for 10 minutes without opening.
Taste the chilli: the sauce should be boldly seasoned; add the last gram of salt if needed (kosher mince is already salted). Off the heat, stir in the lime juice. Fluff the rice with a fork and serve the chilli on top, scattered with coriander chopped at the last moment. A spoon drawn through the sauce should leave a trail visible for a few seconds.

Lighter version

Minced beef, freshly minced by the butcher : 250 g
Tinned red kidney beans, drained : 350 g
Basmati rice : 100 g
Extra virgin olive oil : 15 g
Fine salt : 7 g
Water : 430 g

Step 2: sear the beef in a single batch in 10 g oil.

Step 5: cook 100 g rice in 180 g water with 2 g salt.

Less meat, more beans and 50 g rice per person: the same sauce.

On your plate

Recipe

1044 kcal · protein 59 g · carbs 103 g · fat 41 g

Quantities per person

175 g Minced beef, freshly minced by the butcher
125 g Tinned red kidney beans, drained
80 g Basmati rice
75 g Yellow onions
75 g Red peppers
5 g Garlic
200 g Tinned chopped tomatoes (400 g tin)
12.5 g Double-concentrated tomato purée
10 g Extra virgin olive oil
6 g Sweet paprika
1.5 g Smoked paprika
1 g Hot red chilli powder
3 g Ground cumin
1 g Ground coriander
1 g Dried oregano
2 g Pure unsweetened cocoa powder
4 g Fine salt
267.5 g Water
20 g Lime
5 g Fresh coriander

Cooking tips

Make the chilli the day before to mellow the spices; in this case, add the lime juice and coriander only at serving time, after reheating thoroughly. Cool quickly in a shallow container and refrigerate for up to 2 days; cook the rice at mealtime. Chilli: 1 g for mild, 3 g for a distinctly hot chilli as in San Antonio. Do not directly replace tinned beans with dried beans: soaking and precooking them requires separate preparation.

Equipment : 24 cm casserole with a lid, 16–18 cm saucepan with a lid

Tex-Mex family chilli with beans, adapted for a kosher kitchen; a homemade chilli powder blend (sweet paprika, cumin, coriander, hot chilli and smoked paprika) and a little cocoa to support the spices.

Slow-cooked chilli con carne with cumin rice

Method

On your plate

Recipe

Cooking tips

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