Use parsley as more than just a garnish! Enjoy the fun flavors of a hearty chili dish with a
side of parsley rice and tortilla chips.
Serves 4 Prep Time 20 minutes Cooking Time 2 hours
2 tablespoons olive oil, divided
750 grams beef chuck steak, trimmed and cut into 11/4-inch cubes
2 red bell peppers, seeded and thinly sliced
2 long green chilies, thinly sliced, plus extra slices to serve
2 teaspoons smoked paprika
1 (400-gram) can diced tomatoes
1 cup beef stock
1 (400-gram) can red kidney beans, rinsed and drained
FOR THE PARSLEY RICE
11/2 cups long-grain white rice, cooked and cooled
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1/4 cup parsley, chopped
1 tablespoon micro cilantro (optional)
sour cream and tortilla chips, to serve
1 Preheat oven to 350°F.
2 Heat 1 tablespoon oil in a large, heatproof casserole dish on high heat. Brown beef in 2
batches, 3 to 4 minutes each. Transfer to a plate.
3 Heat remaining oil in the same dish. Sauté bell peppers and chilies for 4 to 5 minutes until tender. Add paprika and cook, stirring for 1 minute.
4 Return beef to pan with tomatoes and stock. Bring to a boil. Bake, covered, for 1 hour and 15 minutes, checking occasionally. Remove lid and stir in beans. Bake, uncovered, for 30 minutes.
5 Meanwhile, make the parsley rice: Fluff rice with a fork to separate grains. Set aside. Heat oil in a large frying pan on medium heat. Sauté onions and garlic for 4 to 5 minutes until tender. Add rice and mix well. Cook for 2 to 3 minutes or until warmed through. Stir in herbs. Season to taste.
6 Sprinkle chili slices on top of the beef before serving, if desired. Serve with parsley rice, sour cream, and tortilla chips.
