Mexican Beef Chili - cooking recipe

Ingredients

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

Preparation

Put the rice in a heatproof bowl, cover with boiling water, and let soak.
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.
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.
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.
Drain the rice and add to the pot. Add the remaining stock and the kidney beans. Simmer an additional 30 minutes.
Stir in fresh oregano and serve!