Southwestern Chili - cooking recipe

Ingredients

200 g long-grain rice
2 cloves garlic, peeled and chopped finely
2 None onions, chopped finely
200 g carrots, peeled and cubed
200 g celery, cut into small pieces (keep the leaves for garnish)
1 can (425ml) chopped tomatoes
1 bunch oregano, chopped
2-3 tbsp olive oil
500 g minced beef
250 litre vegetable stock
1 can (425ml) kidney beans, drained
1 pinch chill powder
1 pinch dried cumin

Preparation

Cook the rice according to the package directions.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook for 5 mins, stirring often. Add the beef, increase the heat to medium-high and cook until browned, breaking up pieces with a wooden spoon. Spoon off the excess fat. Add the tomatoes, broth, carrots, celery, cumin, oregano and chili powder. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20 mins, stirring occasionally. Stir in the beans and simmer for 5 mins. Divide among four bowls, top with the rice and garnish with celery leaves.