Make Alex’s delicious Chilli Con Carne
Our StarBistros serve some of the finest food in the Cotswolds, but did you know that we also enable young people with disabilities to gain real, hands-on work experience in a bustling hospitality environment?
Alex is in his second year at National Star. As part of his Supported Internship programme he spends three days a week working in the kitchen and front of house at StarBistro at Royal Crescent, based in the centre of Cheltenham. Alex is mentored by head chef Ryan, who has worked with him to develop his catering skills and supported him to become more confident in the kitchen.
All of the young people at National Star’s StarBistros are encouraged to make the dishes that they love, and we hope you will love making one of Alex’s favourites: Chilli Con Carne with Jewelled Rice, Sour Cream, Guacamole and Nachos.
Alex’s Chilli Con Carne with Jewelled Rice, Sour Cream, Guacamole and Nachos
- 1 tablespoon of oil
- 1 large white onion
- 1 red pepper, 1 yellow pepper and 1 green pepper
- 2 cloves of garlic
- 1 heaped teaspoon of chilli
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 2 teaspoons of turmeric
- 500g of lean beef mince
- 1 beef stock cube
- 1 vegetable stock cube
- 1 small red onion
- 400g of chopped tinned tomatoes
- 1 teaspoon of dried basil
- 1 teaspoon of sugar
- 2 tablespoons of tomato puree
- 410g can of red kidney beans
- 200g of long grain rice
- Sour cream
- 2 cloves of garlic
- 1 bunch of coriander
- 2 ripe avocados
- 1 red chilli
- 1 lime
- 2-3 tablespoons of olive oil
- Peel and dice the white onion.
- Place the diced onion into a large heated saucepan with one tablespoon of oil and sweat the onion for 2 minutes, until it’s soft.
- Add the chilli, smoked paprika, ground cumin and the cloves of crushed garlic. Mix with the onion for 2 minutes.
- Add the beef mince and brown.
- Add the chopped tomatoes, tomato puree, red kidney beans, dried basil, sugar and the beef stock cube. Stir together.
- Cook on a medium to low heat for approximately 25- 30 minutes. The longer the better as this really get the flavours working.
- Once all ingredients are cooked and the sauce has reduced enough, season to taste.
- For a spicier chilli just add more chilli powder but make sure you cook the spice out as the heat will develop over time.
- Deseed and dice the red, yellow and green peppers.
- Peel and dice the small red onion.
- Add the diced vegetables to a large saucepan that has been heated with a teaspoon of oil.
- Once the vegetables have been softened, add the rice and stir.
- Add the turmeric and the vegetable stock cube, and cover the rice with water. The absorption method of cooking rice is going to be used, so the water should be just covering the rice.
- On a medium to low heat, cook the rice and occasionally stir it to prevent it from sticking. Cook the rice until all of the liquid has been absorbed.
- Once the water has been absorbed, check to see if the rice is cooked. If not, add a little more water and place on the stove and repeat the process.
- Once the rice is cooked, season to taste and set to one side to accompany your chilli.
- Destone the avocados.
- Deseed and chop the red chilli.
- Zest and juice the lime.
- Add all of the ingredients to a Robot Coupe (or other food processor) and puree.
- Season to taste.
- Garnish with some olive oil, chopped chilli and coriander.
How to serve
Serve the rice in the centre of a plate and create a well to place the chilli into. Put the nachos on a side plate with dips. Bon appetite!