Name: Beef chilli con carne with saffron rice
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 1
Cuisine: mexican
Ingredients: 36.40 gm olive oil; 600g Beef Chuck Steak, cut into 2cm pieces; 2 small brown onions, coarsely chopped; 1 whole star anise; 3 garlic cloves, coarsely chopped; 40g pkt Brand Mexican Seasoning; 1 cinnamon stick or quill; 2 dried bay leaves; 400g can Mutti Whole Peeled Tomatoes; 165g pkt Traditional Liquid Gravy; 400g can kidney beans, rinsed, drained; 120g sour cream; 62.50 ml flat-leaf parsley, chopped; Saffron rice; Large pinch of saffron; 750ml water; 1 red onion, finely chopped; 400g Long Grain White Rice

Beef chilli con carne with saffron rice

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Prep Time:
20 minutes

Cook Time:
150 minutes

Total Time:
170 minutes

Try this delicious beef chili con carne with saffron-spiced rice for a family-friendly meal.

Ingredients:

600g Beef Chuck Steak, cut into 2cm pieces
2 small brown onions, coarsely chopped
1 whole star anise
3 garlic cloves, coarsely chopped
40g pkt Brand Mexican Seasoning
1 cinnamon stick or quill
2 dried bay leaves
400g can Mutti Whole Peeled Tomatoes
165g pkt Traditional Liquid Gravy
400g can kidney beans, rinsed, drained
120g sour cream
62.50 ml flat-leaf parsley, chopped
Saffron rice
Large pinch of saffron
750ml water
1 red onion, finely chopped
400g Long Grain White Rice

Instructions:

Preheat your oven to 140 degrees Celsius.
1. In a large ovenproof saucepan, heat oil over medium heat. Brown the beef in batches for about 6 minutes. Transfer to a plate. 2. Add onion and star anise to the pan; cook until onion softens, about 4 minutes. Stir in garlic, Mexican seasoning, cinnamon, and bay leaves; cook until fragrant, about 1 minute. 3. Return beef to the pan and combine. Pour in tomato, gravy, and 1 cup (250ml) water. Bring to a boil; adjust seasoning to taste.
Cover the pan and bake in the oven for 2 hours until the meat is tender and sauce thickens slightly, stirring occasionally. Add beans and bake for 10 more minutes until heated through.
For the saffron rice, soak saffron in water for 5 mins. Sauté onion in oil for 4 mins until soft. Stir in rice for 1 min to coat. Add saffron mixture, simmer covered on low for 12-14 mins until liquid is absorbed. Let sit covered for 5 mins, then fluff with a fork.
Distribute the rice and chili evenly into serving bowls, then garnish with sour cream and parsley before serving.

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