Smokey Beef Chilli Con Carne with White Rice

Enjoy our twist on this American classic – this perfectly seasoned chilli is given a wonderful depth with the added hickory flavor.

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0.0 min
Bring a pan of water to the boil for the rice.
1.0 min
Finely chop the red onion and coriander. Finely slice the garlic.
3.5 min
Coarsely chop the Red Capsicum. Thinly chop the Jalapeno.
6.0 min
Add the rice to the now boiling water. (11mins)
6.5 min
Heat olive oil in a medium frying pan over high heat.
7.5 min
Add onion, garlic, red capsicum and beef mince. Cook, stirring for 3 minutes, until the mince is browned.
10.0 min
Add chilli spice mix and cook, stirring, for 1 minute or until aromatic. Add the kidney beans.
11.5 min
Add the jalapenos, diced tomato and smoky barbecue sauce.
12.5 min
Bring to the boil. Reduce the heat and then simmer for 5-10 minutes, or until the sauce thickens. Add a splash of water if it becomes too dry
17.0 min
When the rice is cooked, drain any excess water.
21.0 min
Serve the smokey chilli with the rice, a dollop of sour cream and a sprinkle or fresh coriander.