slow-cooked Beef Shin chilli

Ingredients:

1.5 kg Wyndhams boneless beef shin, cut into chunks

2 tablespoons vegetable oil

1 large onion, finely chopped

4 cloves garlic, minced

2 red bell peppers, diced

2 tablespoons tomato paste

2 cans (400g each) Mutti peeled plum tomatoes

1 can (400g) red kidney beans, drained and rinsed

1 can (400g) black beans, drained and rinsed

2-3 tablespoons chili powder (adjust to taste)

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon ground coriander

1 teaspoon cayenne pepper (adjust to taste for spiciness)

Salt and pepper to taste

500 ml beef broth or stock

Fresh cilantro (coriander) leaves, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Cooked rice or crusty bread (for serving)

Instructions

Season the beef generously with salt and pepper. Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Working in batches, sear the beef shin pieces until browned on all sides. Transfer the seared beef to your pot.

In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3-4 minutes. Add diced red bell peppers and cook for another 2 minutes. Add the tomato paste and cook until the colour has darkened slightly. This caramelization adds real depth to the dish. 

Add the seared beef back to the pot. Add tomato paste, peeled plum tomatoes (with their juices), kidney beans, black beans, chilli powder, cumin, smoked paprika, dried oregano, ground coriander, cayenne pepper, salt, and pepper. Give this a good stir for 1-2 minutes to allow all the flavours to mix and get to know each other. 

Pour beef broth or stock over the mixture. Stir gently. Cover and cook at 140°C 8-10 hours, or, until the beef is tender. The longer you leave this, the better it’ll be. 

Taste and adjust seasoning if needed, adding more salt, pepper, or chilli powder to suit your preference. Serve up with a big bowl of flurry rice to soak up all the delicious juices. Top with a good dollop of sour cream or greek yoghurt. We love adding chilli oil, chopped coriander and crispy onions to this.