Chilli Con Carne with rice and cheese (children)
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
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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