Beef short rib chilli con carne

Best served with soft tortillas, and strong grated Cheddar cheese.
 
beef, beef short rib, chili, tortilla,
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Recipe from: 8 August 2016
Preparation time: 20 min
Cooking time: 3 hour 30 min
 
 

Ingredients

 
  • Beef short rib chili con carne
  • olive oil, for cooking
  • 900
    g
    free-range beef short rib
  • 1
    red onion, finely diced
  • 2
    cloves
    garlic, minced
  • 1
    large red pepper, deseeded and diced
  • 1-2
    red chillies, deseeded and finely chopped, or with seeds if you prefer it hot
  • 1
    tsp
    ground cumin
  • tsp
    coriander
  • 1 1/2
    tsp
    smoked paprika
  • 50
    g
    tomato paste
  • 1
    Tbs
    heaping tablespoon cocoa powder
  • 1
    Tbs
    tablespoon Natura Sugars Dark Muscovado
  • 400
    g
    tin chopped tomatoes
  • 250
    ml
    beef stock
  • 550
    ml
    water
  • 400
    g
    tin red kidney beans, rinsed and drained
  • salt
  • freshly ground pepper
  • To serve:
  • soft flour tortillas
  • 1
    pot of sour cream
  • ready made guacamole or sliced avocado
  • lime or lemon wedges
  • tomato salsa
  • strong cheddar cheese, grated (optional)
Servings: Change Serving
 
 

Method

 

Preheat the oven to 180 º C. Heat 1 tablespoon olive oil in a deep-sided ovenproof pan. Season the beef generously with salt and pepper. Brown on both sides then remove from the pan and set aside.

Add another drizzle of oil and sauté the onion until softened. Add the garlic, sweet peppers and chilli and cook for a further 2-3 minutes.

Add all the spices, tomato paste, cocoa powder, Natura Sugars Dark Muscovado and chopped tomatoes. Stir through to combine and season lightly with salt and pepper.

Pour in the beef stock and water. Return the short-rib to the pan, cover with a lid and cook in the preheated oven for 3 hours. Stir halfway through the cooking time, adding a little more water if necessary.

Remove the meat from the sauce, discarding the fat and bone. Shred the meat and add back into the sauce. Add the kidney beans and simmer on the stove-top for another 10 minutes to heat through.

Serve with the chilli con carne with the tortillas and all the trimmings.

Reprinted with the permission of Bibbyskitchen@36. To see more click here.


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Read more on: chili  |  beef  |  tortilla
 

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