|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|
|1 1/2 tsp||paprika — smoked|
|50 g||tomato paste|
|1||dark muscovado sugar|
|400 g||tinned tomatoes — chopped|
|250 ml||beef stock|
|400 g||red kidney beans — tinned|
|freshly ground black pepper|
|tortillas — soft flour|
|guacamole — ready-made or sliced avocado|
|lime — or lemon cut into wedges|
|mature cheddar cheese — grated|
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.