6 servings
Prep: 20 mins,
Cooking: 3 hrs 30 mins
Best served with soft tortillas, and strong grated Cheddar cheese.
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Ingredients (24)
olive oil — for cooking | |
900 g | beef — short rib |
1 | red onion — finely diced |
2 | garlic — cloves, minced |
1 | red pepper — cubed |
1-2 | red chilli — deseeded, finely chopped |
1 tsp | cumin — ground |
tsp | coriander |
1 1/2 tsp | paprika — smoked |
50 g | tomato paste |
1 | cocoa powder |
1 | dark muscovado sugar |
400 g | tinned tomatoes — chopped |
250 ml | beef stock |
550 ml | water |
400 g | red kidney beans — tinned |
salt | |
freshly ground black pepper |
TO SERVE:
tortillas — soft flour | |
1 | sour cream |
guacamole — ready-made or sliced avocado | |
lime — or lemon cut into wedges | |
tomato salsa | |
mature cheddar cheese — grated |
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