Meats Recipes - Chili Beef with Rice

Ingredients

• 4 rashers (slices) streaky bacon, diced

• 2 onions, finely chopped

• 1 red (bell) pepper, chopped

• 450 g/1 lb top rump steak, cubed

• Seasoned flour Olive oil

• 10 ml/2 tsp chili powder

• 10 ml/2 tsp ground cumin

• 10 ml/2 tsp cumin seeds

• 2.5 ml/1/2 tsp dried oregano

• 400 g/14 oz/1 large can chopped tomatoes

• 425 g/151/z oz/1 large can red kidney beans, drained

• 300 ml/1/2 pt/1 1/4 cups beef stock

• Salt and freshly ground black

• pepper 225 g/8 oz/1 cup long-grain rice

• 1 pickled chili, finely chopped

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Method:

1. Dry-fry the bacon in a large pan until the fat runs. Add the onion and pepper and fry (sauté) for 2 minutes. Remove from the pan.

2. Toss the meat in the seasoned flour and brown a little at a time in the pan, adding olive oil as necessary.

3. Return the onion mixture to the pan and add the spices and oregano. Fry, stirring for 1 minute.

4. Add the tomatoes, beans and stock, bring to the boil, reduce the heat, cover and simmer gently for about 45 minutes to 1 hour or until the meat is tender. Season to taste.

5. Meanwhile, cook the rice in plenty of boiling, salted water for about 10-12 minutes until just tender. Drain, rinse with boiling water and drain again.

6. Stir in the pickled chili. Pile the rice on to warm serving dishes. Top with the meat mixture and serve hot.