Mexican Beef Chili
- Ready In:
- 2hrs 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 354.88 ml long-grain white rice
- 29.58 ml olive oil
- 680.38 g beef, cut into 3/4-inch cubes
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 2 long green chilies, chopped
- 7.39 ml ground cumin
- 9.85 ml ground coriander
- 4.92 ml chili powder
- 14.78 ml dried oregano
- 368.54 g can chopped tomatoes
- 29.58 ml tomato paste
- 709.77 ml beef stock
- 368.54 g kidney beans, drained
- 29.58 ml 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!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.