Recipe for Beef Short Rib Chilli Con Carne – serve in tortillas with sour cream and guac
olive oil for cooking
900g free-range beef short rib
1 red onion, finely diced
2 garlic cloves, 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 teaspoon of each, ground cumin, coriander
1½ teaspoons smoked paprika
50g tomato paste
1 heaping tablespoon cocoa powder
1 tablespoon Natura Sugars Dark Muscovado
400g tin chopped tomatoes
250ml beef stock
400g tin red kidney beans, rinsed and drained
salt and freshly ground black pepper
soft flour tortillas
a pot of sour cream
ready made guacamole or sliced avocado
lime or lemon wedges
strong cheddar cheese, grated (optional)
Preheat the oven to 180º 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.