Gluten Free Chilli Con Carne

Gluten Free Chilli Con Carne

Tilda Rice Fancy a winter warmer but need a Gluten Free treat – then check out this fabulous recipe for Gluten Free Chilli Con Carne.  Packed full of flavour and using Basmati Rice this gluten free chilli con carne is sure to please all the family and keep the winter blues away.  This recipe serves 20 so its great for a large group, or make the sauce and freeze in batches for an easy weekday dinner.

  • 1kg Tilda Easy Cook Basmati Rice or 1kg Tilda Pure Basmati Dry Rice
  • 2.5kg lean beef mince or lean lamb mince, coarsely ground
  • 4tbsp sunflower oil
  • 3 large onions, sliced
  • 6 garlic cloves, crushed
  • 5 large red chillies, deseeded and sliced
  • 1 tbsp chilli powder
  • 3 tbsp ground coriander
  • 2 tbsp dried oregano
  • 1.6kg tomatoes, canned, chopped
  • 100g tomato puree
  • 600g red kidney beans , canned, drained
  • salt and pepper, to season
  • 30g sour cream (or a lactose free alternative) ,
  • to serve fresh coriander, to garnish

Heat a large frying pan and brown the mince in half of the oil until it is separate and crumbly, and then remove from the pan. Add the remaining oil, onions, garlic and chillies to the meat juice and fry. Stir in the spices and oregano and cook for 1-2 minutes. Add the mince back into the pan with the chopped tomatoes and tomato puree, bring to the boil, then simmer, partly covered for 10 minutes. Meanwhile cook the Basmati rice according to pack instructions. Add the kidney beans to the mince and cook for a further 5 minutes 6. Season to taste and serve on top of the rice with sour cream and fresh coriander.
(Serves 20)

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