Beef chilli is one of my favourite go to comfort foods. When the evenings get shorter and you want something warming after an autumnal walk at the beach, in the woodlands or park, a helping of chilli, guacamole and sour cream with a green salad and garlic bread on the side really hits the mark.
Beef chilli with rice
Yield 4 people
- 500g lean minced beef
- 2 small white onions, finely chopped
- light olive oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp chilli powder
- 1/2 tsp or a pinch of crushed red chilli flakes
- 1 tsp garlic salt
- fresh ground pepper
- 1 OXO vegetable stock pot (gluten free) or stock cube
- 2 tbsp tomato puree
- 400g can/carton chopped tomatoes
- 1 heaped tsp unsweetened cocoa powder
- 1 heaped tbsp smooth peanut butter
- 100g easy cook long grain white rice
- 300g can red kidney beans
- 2 tbsp freshly chopped coriander (cilantro)
- In a saute pan, brown the mince. You may need to do this in two batches, or instead, use kitchen paper to soak up any water and fat as you fry.
- To the pan, add a teaspoon of olive oil, then fry the chopped onion until soft.
- Turn down the heat and add the cumin, coriander, chilli powder and flakes, garlic salt and a few twists of black pepper.
- Add the stock, chopped tomatoes and tomato puree.
- Fill the tomato can or carton with cold water and pour into the pan.
- Stir well and taste, add a little salt if required.
- Bring to the boil and then turn down to a low simmer and cover with a lid.
- Cook for about 45 minutes, stirring occasionally.
- Drain the beans into a metal sieve and rinse with cold water.
- Add to the beef chilli, stir and cover again.
- Wash the rice in running cold water until it runs clear.
- Put the washed rice into a saucepan and pour on the same volume of boiling water and a teaspoon of salt.
- Bring the rice to the boil, cover with the lid and simmer for about 10-15 minutes until the water is absorbed.
- Pour the rice into the chilli and stir with a fork.
- There should be enough liquid in the chilli for the rice to absorb.
- Simmer on a low heat until the rice is tender. If necessary add a little boiling water.
- Serve onto plates or bowls and sprinkle with chopped coriander.