Mexican Beef Chili

Total Time: 2 hrs 55 mins Preparation Time: 10 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups long-grain rice
• 2 tablespoons olive oil
• 1 1/2 lbs beef, cut into 3/4-inch cubes
• 1 red onion, chopped
• 3 garlic cloves, crushed
• 2 long green chilies, chopped
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 3 teaspoons dried oregano
• 13 ounces can chopped tomatoes
• 2 tablespoons tomato paste
• 3 cups beef stock
• 13 ounces kidney beans, drained
• 2 tablespoons fresh oregano, chopped

Recipe

• 1 put the rice in a heatproof bowl, cover with boiling water, and let soak.
• 2 heat 1 tbsp oil in a large, heavy-based pot. cook the meat. remove meat from pot but do not dump out oil and drippings.
• 3 add the rest of the oil and cook the onion until translucent. add garlic and chillis and cook 1 minute. add all the dried spices and cook another 30 seconds.
• 4 add the tomatoes, tomato paste, and beef to the pan. add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. add stock as needed.
• 5 drain the rice and add to the pot. add the remaining stock and the kidney beans. simmer an additional 30 minutes.
• 6 stir in fresh oregano and serve!