Beef Chilli Con Carne With Saffron Rice

Step 1: Preheat oven to 140C.

Step 2: Heat the oil in a large ovenproof saucepan over medium heat and cook the beef in batches stirring for 6 minutes or until browned and then transfer to a plate.

Step 3: Add the onion and star anise and cook, stirring for 4 minutes or until the onion softens and then add the garlic, Mexican seasoning, cinnamon and bay leaves and cook for 1 minute or until fragrant and then return beef to the pan and stir to combine.

Step 4: Add the tomato, liquid gravy and 1 cup (250ml) of water and bring to the boil and taste and season with salt and pepper.

Step 5: Cover the pan and place in oven and bake, stirring occasionally, for 2 hours or until the meat is tender and sauce thickens slightly.

Step 6: Add beans and stir to combine and bake for a further 10 minutes or until the beans are heated through.

Step 7: Meanwhile a medium saucepan over medium heat and add the oil and onion and cook stirring, for 4 minutes or until the onion softens and then add the rice and cook, stirring to coat, for 1 minute and then add the saffron mixture and reduce heat to low, cover and simmer for 12 to 14 minutes or until the liquid is absorbed.

Step 8: Set aside, covered for 5 minutes and then use a fork to separate the grains.

Step 9: Divide the rice and chilli among serving bowls and serve with sour cream and parsley.