Method

• 1.
  Preheat oven to 150C. Heat 1 tablespoon of the oil in a ovenproof frying pan over high heat. Add the beef and cook, in batches, stirring, for 5 mins or until browned. Transfer to a plate.
• 2.
  Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 4-5 mins or until onion begins to soften. Season. Add the cumin and paprika and cook, stirring, for 1 min or until aromatic. Return the beef to the pan with the tomato. Fill the empty can with water and add to the pan. Bring to the boil. Cover and transfer to the oven. Cook for 1 1/2 hours or until the beef is very tender.
• 3.
  Meanwhile, cook the rice following packet directions.
• 4.
  Add the beans to the beef mixture and stir to combine. Cook, uncovered, for 10 mins or until the beans are heated through. Season to taste.
• 5.
  Divide the rice among serving plates. Top with the chilli con carne and a dollop of sour cream to serve.