Chilli shin of beef

• Serve with rice, guacamole, salsa cheese and creme fraiche (see salsa and guacamole recipes under the fajitas recipe on this site)

  • Serves 6-8
  • Ingredients
  • Tin pinto beans
  • olive oil
  • 2 large onions
    peeled and chopped
  • 5 (or three extra large) cloves garlic
    crushed
  • 2 green chillies
    seeded and finely chopped
  • 1.5kg  beef shin
    trimmed and cubed
  • 5 tbsp tomato purée
  • 4 tbsps chipotle paste
  • 1 tbsp ground cumin
  • 2 tsp medium chilli powder
  • 1 cinnamon stick
  • 1tbsp dried oregano
  • 800ml chicken stock
  • 2 tbsp malt vinegar
  • 2 tbsp dark muscovado sugar 
  • Fresh coriander to garnish 

Method

• Step 1

• Heat 2 tbsp oil in a large, wide, flameproof casserole. Add onions and cook until golden and softened. Add garlic and chilli and cook for another minute. Scoop mixture onto a plate.

• Step 2

  Heat another tbsp of oil and brown beef in batches, scooping out each batch as you go. Return beef and onion mixture to the pan, then add tomato purée, chipotle, spices and dried oregano. Cook for 1 minute, then add stock, vinegar and sugar.

Step 3

• Heat the oven to 160C/fan 140C/gas 3. Season the chilli, stir it well and bring to the boil. Cover with a tight-fitting lid (put a couple of sheets of foil between the dish and the lid for a really tight seal if you like). Transfer to the oven for 2½ -3 hours, or until the meat is really tender. Add drained pinto beans and heat through. Serve bowls of chilli with rice, guacamole, salsa, creme fraiche and grated cheddar, fresh coriander to garnish.

  
  

  Enjoy!