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Chilli Con Carne with rice and cheese (children)

Chilli Con Carne with rice and cheese (children)

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Allergen
CMP
,
Milk (dairy)
Servings 40

Ingredients

  •  
    2 kg Mince beef, lean
  •  
    1.6 kg red kidney beans, canned
  •  
    2 tb basil, fresh
  •  
    10 Onion mature, brown, raw
  •  
    6 clove Garlic minced
  •  
    3.5 L Passata
  • 5 Spring onion raw
  • 2 tbsp Thyme
  • 350 g Tomato paste no added salt
  • 800 g Cheese cheddar, processed, other
  •  
    7 cups Rice basmati or mix of white and brow
  • 1 tsp Chilli powder optional
  • 8 tbsp Vegetable Oil

Instructions
 

  • Heat oil in a large saucepan over medium heat. Add onions and garlic and cook for 5 to 6 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
  • Add tomato paste, pasta sauce, basil, thyme, chilli powder, and kidney beans. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 35 to 40 minutes or until sauce thickens. Remove from heat. Remove sauce to a bowl and set aside
  • Spoon ½ cup of cooked rice into bowls. Top with chilli con carne. Serve
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Notes

Vegetarian version
  • Remove beef and include a total of 100g of kidney beans per person/serve you are making the recipe for.  
 
 
1. Milk (Dairy)
  • Source in recipe: Cheddar cheese, processed
  • Modification: Use a dairy-free cheese alternative (such as coconut, soy, or nut-based cheese—choose soy/nut-free if needed).
2. Sulphites
  • Possible source in recipe: Canned red kidney beans, processed cheese, tomato paste, and passata (some brands use sulphites as preservatives)
  • Modification: Use sulphite-free brands of canned beans, tomato paste, passata, and cheese (check labels or use homemade/cooked-from-dry beans and fresh cheese).
3. Soy
  • Possible source in recipe: Some dairy-free cheeses (if used as a substitute), processed cheese, and vegetable oil blends
  • Modification: Choose soy-free cheese and oil alternatives if required.
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