How to make beef chilli con carne with Mal the Butcher

Gravy beef is perfect for this slow cooked beef chilli con carne as it soaks up all the flavours (RECIPE BELOW). Mal shows you how to cook this dish using gravy beef, spices and kidney beans. Served with rice it is a delicious meal to feed a family of four.
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Beef chilli con carne
Serves: 4 Prep: 20 mins Cooking: 2 hours
2 tbs olive oil
500g Coles Australian Gravy Beef, cut into 2cm pieces
1 brown onion, diced
1 tsp ground cumin
2 tsp smoked paprika
400g can diced tomatoes
400g can kidney beans, rinsed, drained
2 cups (400g) long-grain white rice
1/3 cup (80g) sour cream
1. Preheat oven to 150°C. Heat half the oil in a casserole pan over high heat. Cook the beef, in 2 batches, for 4-5 minutes or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan over medium-high heat. Cook the onion, stirring, for 4-5 mins or until the onion softens. Add the cumin and paprika. Cook, stirring, for 1 min or until aromatic. Return the beef to the pan with tomato. Fill the empty can with water and add to the pan. Bring to the boil. Cover and bake for 11/2 hours or until beef is very tender.
3. Meanwhile, cook the rice following packet directions.
4. Stir the beans into the beef mixture. Bake, uncovered, for a further 10 mins or until heated through. Season.
5. Serve the chilli con carne with rice and sour cream.
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