Directions

1. To cook the rice, place a large saucepan over high heat, add the rice, water and seasoning to taste and stir well. Bring to a boil, reduce the heat to low and cover with a lid. Cook for 12 minutes. Remove from the heat, leave the lid on for 5 minutes, then fluff with a fork or spatula. Serve.

2. Place a large pan or pot over medium-high heat and heat the vegetable oil. Add the beef, onion and garlic and cook, stirring and breaking up the meat with a wooden spoon, until the beef is no longer red. This process will take 5 minutes.

3. When the beef is ready, add the ground cumin, red chilli powder, smoked paprika, mustard powder and seasoning to taste and mix well until combined. Taste for seasoning and adjust if needed.

4. Add the apple cider vinegar, ground allspice, brown sugar, tomato ketchup, yellow mustard, tomato paste and beef stock.

5. Mix well and bring to a boil. Cover, turn the heat low, and simmer, occasionally stirring for 30 minutes.

6. Remove the lid, check the seasoning and serve.

7. Serve in 5x 750ml meal prep containers along with the long-grain rice. Garnish with sour cream and spring onion (scallion) stems. Dig in.

8. Chilli con carne lasts four days in the fridge and five months in the freezer.