Caribbean Beef Chilli
with Coconut Rice & Charred Corn Salsa
We’ve packed the signature flavours of the Caribbean into this beef chilli with a charred corn salsa, and we think the rich coconut rice on the side might just be the best bit!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
carrot
4 clove
garlic
2 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 box
coconut milk
1 packet
beef mince
2 sachet
mild Caribbean jerk seasoning
1 tub
mango chutney
(Contains Tree Nuts; May be present: Egg. )
2 sachet
tomato paste
1 pinch
chilli flakes
1 unit
corn
2 unit
tomato
1 unit
lemon
1 bunch
mint
Not included in your delivery
olive oil
2.25 cup
water (for the rice)
½ tsp
salt (for the rice)
1.5 cup
water (for the beef)
1 tsp
salt (for the beef)
Nutritional Values
Utensils
Instructions
In a medium saucepan, combine the coconut milk, water (for the rice) and salt (for the rice) and bring to the boil over a medium-high heat. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot (unpeeled). Slice the kernels off the corn cob. Finely chop the garlic (or use a garlic press). Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.
Return the large frying pan to a medium-high heat with a generous drizzle of olive oil. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the carrot, garlic and mild Caribbean jerk seasoning and cook until fragrant, 1-2 minutes.
Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and a pinch of chilli flakes (if using) to the pan with the beef mince. Mix well and simmer until heated through, 2 minutes. TIP: f you prefer a saucier chilli, stir in 1-2 tbs of water just before serving.
While the chilli is simmering, finely chop the tomato and mint leaves. Slice the lemon into wedges. To the bowl with the corn, add the tomato, mint, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine. TIP: Seasoning is key in salsa, so taste and add more lemon juice, salt or pepper if you like.
Divide the coconut rice and Caribbean beef chilli between bowls. Serve with the charred corn salsa.