Hot Beef Chilli, with Yoghurt and Rice

 

A hot beef chilli, with five finger chillies, plus a level dessert spoonful of chilli powder, one julienned onion, a whole yellow pepper (diced), and a tin of Napolina chopped tomatoes. 

The beef was just 5 per cent fat, which is great in itself, but it makes it more problematic to cook. So I drizzled the flat pan in some sunflower oil before adding the beef. Cooked at a high heat for ten minutes, stirring frequently, then the heat was turned down low. Cooked under glass for half an hour, stirring occasionally. 

Then I added the julienned onion and the diced yellow pepper. Allowed to cook for another twenty-five minutes. Then I added boiling water, the diced garlic, the beef stock, and the chopped tomatoes. Allowed to cook for another 45 minutes.

I cooked black Thai rice for half an hour, adding ground cinnamon. Plus basmati rice for fifteen minutes in Pilau Rice seasoning.. When both rice components were ready, the black rice was drained and rinsed in boiling water, then added to the basmati rice. Served together with a Greek style yoghurt, dressed with a pinch of coriander leaf. Delicious!