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CHILI CON CARNEwith Brown Rice and Pico de Gallo
A week night dinner totally simple, totally luxe.
COOKING TIME: 35 MIN
CALS 1064.4 | PROT 40.8G | CARBS 136.7G | FAT 39.8G
Rinse the rice and cook using rice water ratio 1:3. Bring to boil, cover and reduce heat. Let simmer for 20 minutes or until all water is absorbed.
1 COOK THE RICE
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Mix the meat well so that the texture becomes even, season with salt and pepper.
4 MIX THE MEAT
3 FRYStart by frying the onions at medium heat with a spoon of oil in a large sauce pan. Cook the onions for 2-3 minutes and then add the peppers. Cook the peppers for 3-4 minutes. Add the gar-lic and chili, stir well and let cook for 1 minute before adding the minced meat.
Serve the chillies separately.
TIPS FOR FUSSY EATERS
Dark chocolate adds a depth in the flavor and stabilizes the heat (if you’ve
decided the keep all the pips in your chilies)
PRO TIP
Mince meat
Red pepper
Red onion
Garlic cloves
Kidney Beans
Red Chili
Crushed tomato
Vegetable stock
Brown rice
Tomato
Spring onion
Green chili
Lime
Coriander
Dark chocolate
Boiling water
INGREDIENTS
350g
1
1
3
170g
1
300g
½ cube
150g
1
20g
1
2
10g
20g
200ml
FOR 2 FOR 3
525g
1
1
4
255g
2
450g
¾ cube
225g
2
30g
1
2
15g
30g
300ml
FOR 4
700g
2
2
5
340g
2
600g
1 cube
300g
3
40g
2
3
20g
40g
400ml
2 CUT AND CHOPCut the peppers into small cubes. Chop the onion, crush the garlic and cut the chili in thin slices (remove white pips if you don’t want a HOT result). Boil water in a kettle.
5 ADDPour in the chopped tomatoes, beans, dark chocolate, boiling water and add the vegetable stock cube. Mix well. Let the chili simmer gently while you pre-pare the pico de gallo.
6 SERVEChop the tomatoes and spring onion, green chili (careful – very hot) and co-riander. Squeeze the lime juice on top and mix everything well. Serve the chili with the brown rice and some pico de gallo on top.