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Beef short rib chilli con carne

beef, beef short rib, chili, tortilla,

Ingredients 26
Servings 6
Time 20 mins


  • Beef short rib chili con carne
  • olive oil, for cooking
  • 900
    free-range beef short rib
  • 1
    red onion, finely diced
  • 2
    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
    ground cumin
  • tsp
  • 1 1/2
    smoked paprika
  • 50
    tomato paste
  • 1
    heaping tablespoon cocoa powder
  • 1
    tablespoon Natura Sugars Dark Muscovado
  • 400
    tin chopped tomatoes
  • 250
    beef stock
  • 550
  • 400
    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)


3 hrs 30 mins

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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