Hawaiian Beef Chilli with Rice
Spicy, hearty and hits just right!
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 1 red chilli finely chopped (deseeded if preferred)
- 600 g beef mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 1 × 400g can of chopped tomatoes
- 1 × 400g can of red kidney beans drained and rinsed
- ½ fresh pineapple peeled, cored and cut into chunks
- 1 roasted red capsicum sliced
- 150 mL beef stock
- 1½ C basmati rice
- ½ handful fresh coriander
Method
Step 1
Heat the olive oil in a large saucepan or casserole dish over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and red chilli and cook for another minute until fragrant.
Step 2
Add the beef mince to the pan and cook for 5–6 minutes, stirring regularly, until browned all over. Stir in the cumin, ground coriander, smoked paprika, and tomato paste. Cook for 2 minutes to coat the meat in the spices.
Step 3
Add the chopped tomatoes, kidney beans, pineapple chunks, capsicum and beef stock. Season with salt and pepper. Bring to the boil, then reduce the heat and simmer uncovered for 30 minutes, stirring occasionally, until the sauce is thick and the flavours have developed.
Step 4
While the chilli is cooking, rinse the rice and cook according to packet instructions.
Step 5
Serve hot with rice and coriander alongside.