HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy American Beef Chilli
Cheesy American Beef Chilli

Cheesy American Beef Chilli

with Basmati Rice & Lemon Crema

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Gather round everyone – it’s chilli night! We're giving it a taste of the USA with our All-American spice blend and have included a solid array of veggies so you can feel good about digging into this flavourful feast.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

2 clove


½ unit


1 unit


½ tin


1 unit


1 bunch

spring onions

1 packet

Greek-style yoghurt


1 packet

beef mince

1 sachet

All-American spice blend

1 tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

1.5 cup

water (for the rice)

2.5 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3440 kJ
Fat22.4 g
of which saturates10.9 g
Carbohydrate100 g
of which sugars26.5 g
Dietary Fibre0 g
Protein47.8 g
Cholesterol0 mg
Sodium1510 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 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, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Grate the carrot (unpeeled). Drain the sweetcorn (see ingredients list). Finely chop the tomato. Thinly slice the spring onion. In a small bowl, combine the tomato, spring onion, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper. Toss to coat and set aside.


In a small bowl, combine the Greek yoghurt and lemon zest. Season to taste with salt and pepper. Set aside.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.


Add the carrot and sweetcorn to the frying pan and cook until softened, 2-3 minutes. Add the chopped tomatoes, water (for the sauce) and beef stock. Reduce the heat to medium-high and cook until reduced and thickened slightly, 2-3 minutes. Season to taste with salt and pepper.

TIP: Add a dash of water if you prefer a looser chilli!


Divide the basmati rice between bowls and top with the American beef chilli, shredded Cheddar cheese and tomato salsa. Drizzle with the lemon crema and serve with any remaining lemon wedges.