Mexican Beef Chili
- Ready In:
- 2hrs 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄2 cups long-grain white 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
directions
- Put the rice in a heatproof bowl, cover with boiling water, and let soak.
- 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.
- 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.
- 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.
- Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
- Stir in fresh oregano and serve!
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.