Chili con carne with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Beef mince / ground beef440 g (110 g)
• Canned kidney beans400 g (100 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Canned chopped tomatoes480 g (120 g)
• Tomato paste40 g (10 g)
• Ground cumin8 g (2 g)
• Smoked paprika8 g (2 g)
• Chili flakes2 g (0.5 g)
• Sunflower / vegetable oil32 g (8 g)
• White rice (long grain)300 g (75 g)

Method

1. Ashore: brown mince with onion, pepper, garlic and spices; add tomatoes, paste and beans; simmer 40 minutes; freeze.
2. At sea: reheat the thawed chili.
3. Serve with rice.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• Make ahead: cook in port and freeze in portions.
• No listed allergens in our data — still check the labels of what you buy.