Chili con carne with coconut milk served with saffron rice

Preparation time: 30 min

• Chilli

  In a hot skillet with oil, cook the minced beef.  Add the curry paste and continue to cook on high for 2-3 minutes.

  Add the coconut milk and lower the heat.  Let simmer for 6-8 minutes.  Once most of the liquid has evaporated make sure the beef is fully cooked.

  Add the beans and combine well.

• Saffron rice

  In a pot of salted boiling water, add the rice and cook for 8-10 minutes.  Strain.  Transfer to a large mixing bowl and add the butter, saffron and chilli.  Combine well and season to taste.  Serve hot!

• Plating

  Serve the chilli in a bowl or deep dish garnished with some Italian parsley leaves.