Is it me or does it seem like the perfect weather for hunkering down with a hot bowl of warming beef chilli? This dish is satisfying, simple to make and wholesome. Serve with steamed rice, avocado salsa and some cooling sour cream for a family feast that everyone will enjoy.
Ingredients
500g beef shin
2 large onions – finely sliced
2 carrots – grated
3 garlic cloves crushed
3 tsp ground cumin
2 tsp smoked paprika
2 tsp hot chilli power
2 tsp dried oregano
2 whole chillies – cut in half
150 ml beef stock
100 ml dark ale
Worcester sauce
2 can tomatoes
1 can kidney beans
Method
- In a hot pan brown the beef in batches – spooning out and setting aside in a colander after each batch.
- Once all the meat is brown add the onions, carrots, garlic, cumin, paprika, chilli powder, oregano, chilli and sweat until soft and fragrant
- Add the beef back into the pan along with all the other ingredients
- Cook in an oven at 160’c uncovered for 3-4 hours until the meat is falling apart