Mexican Beef Chili

• 1 1/2 cups long-grain white rice
• 2 tablespoons olive oil
• 1 1/2 lbs beef, cut into 3/4-inch cubes
• 1 red onion, chopped
• 3 garlic cloves, crushed
• 2 long green chilies, chopped
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 3 teaspoons dried oregano
• 13 ounces can chopped tomatoes
• 2 tablespoons tomato paste
• 3 cups beef stock
• 13 ounces kidney beans, drained
• 2 tablespoons fresh oregano, chopped

1. Put the rice in a heatproof bowl, cover with boiling water, and let soak.
2. Heat 1 tbsp oil in a large, heavy-based pot. Cook the meat. Remove meat from pot but do not dump out oil and drippings.
3. Add the rest of the oil and cook the onion until translucent. Add garlic and chillis and cook 1 minute. Add all the dried spices and cook another 30 seconds.
4. Add the tomatoes, tomato paste, and beef to the pan. Add 1 cup of the stock, bring to a boil, then simmer for at least 2 hours. Add stock as needed.
5. Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
6. Stir in fresh oregano and serve!

longgrain white rice, olive oil, beef, red onion, garlic, long green chilies, ground cumin, ground coriander, chili powder, oregano, tomatoes, tomato paste, beef stock, kidney beans, fresh oregano

Taken from www.food.com/recipe/mexican-beef-chili-382042 (may not work)