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Chili con carne with coconut milk served with saffron rice


Easy and quick recipe, spicy and savoury!


Recipe for 4 persons


500 Gr
Ground beef
1 Tbsp
Red cari paste
100 Ml
Coconut milk
200 Gr
Canned black beans
1 Handful(s)
Flat parsley

Saffron rice

225 Gr
White rice
5 Unit(s)
Saffron pistil
  • Salt and pepper
  • Butter
  • Vegetable oil

Preparation time: 30 min

  • Chilli

    In a hot skillet with oil, cook the minced beef.  Add the curry paste and continue to cook on high for 2-3 minutes.

    Add the coconut milk and lower the heat.  Let simmer for 6-8 minutes.  Once most of the liquid has evaporated make sure the beef is fully cooked.

    Add the beans and combine well.

  • Saffron rice

    In a pot of salted boiling water, add the rice and cook for 8-10 minutes.  Strain.  Transfer to a large mixing bowl and add the butter, saffron and chilli.  Combine well and season to taste.  Serve hot!

  • Plating

    Serve the chilli in a bowl or deep dish garnished with some Italian parsley leaves.

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