CHUNKY CHILLI WITH PARSLEY RICE

SERVES 4 PREP 20 MINS COOK 2 HOURS

• 2 tbsp olive oil,

• 750g beef chuck steak, trimmed, cut into 3cm cubes

• 2 red capsicums, seeded, thinly sliced

• 2 long green chillies, thinly sliced, plus extra slices to serve

• 2 tsp smoked paprika

• 400g can diced tomatoes

• 1 cup beef stock

• 400g can red kidney beans, rinsed, drained

• sour cream, plain corn chips, to serve

PARSLEY RICE

• 1½ cups long-grain white rice

• 1 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• ¼ cup chopped parsley,

• small coriander leaves, to serve

1 Preheat oven to 180ºc.

2 In a large flameproof casserole dish, heat half the oil on high. Brown beef in 2 batches, 3-4 mins each. Transfer to a plate.

3 Heat remaining oil in same dish. Saute capsicums and chilli

4-5 mins until tender. Add paprika and cook, stirring, 1 min.

4 Return beef to pan with tomatoes and stock. Bring to boil. Bake, covered, 1¼ hours. Remove lid. Stir in beans. Bake, uncovered, a further 30 mins.

5 PARSLEY RICE Cook rice to packet directions. Cool. Fluff with fork to separate grains. In a large frying pan, heat oil on medium. Saute onion and garlic 4-5 mins until tender. Add rice. Mix well. Cook 2-3 mins to heat through. Stir in parsley. Season to taste and top with coriander.

6 Sprinkle beef with extra chilli to serve. Accompany with rice, sour cream and corn chips.