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Beef Chile Con Carne

Serves 4

600g gravy beef, diced
2 onions, diced
1 red capsicum, diced
4 cloves garlic, chopped
5cm piece ginger, peeled and chopped
4 mild pickled peppers, sliced (available from supermarkets)
1/2 tsp dried chilli flakes
1 tsp ground cumin
2 tsp mustard seeds
1 tbs paprika
2 bay leaves
400g can peeled tomatoes
400g can kidney beans, drained and rinsed
Olive oil

For The Rice
Basmati rice
1 tsp turmeric
1 cinnamon stick
1 bay leaf

To Serve
Sour cream
1 bunch coriander, picked and chopped (cilantro)

Heat 2 tbs olive oil in a large, heavy-based saucepan. Season
beef and fry in two batches till browned on all sides. Remove
from pan. Using the same pan, heat 2 tbs olive oil. Add onion,
capsicum, garlic, ginger, peppers, all dried spices, salt and
pepper. Cook on low for about 5 minutes. Return beef to pan
with tomatoes and 400ml water, bring to the boil, cover with a
lid and simmer gently for about 2 hours.

Meanwhile, cook basmati rice with turmeric, bay leaf and
cinnamon. To finish the beef, remove lid and stir through kidney
beans, simmer gently for 10 minutes. Serve chile con carne
with turmeric rice, sour cream and fresh coriander.