avocado, beef shin, cheese, chilli, chilli con carne, comfort food, cumin seed, food, garlic, garlic salt, guacamole, kidney beans, marinade, oil, onion, peppers, rice, shin of beef, slow cooked chilli, tinned tomatoes
I was really looking forward to trying my hand at this dish once I had the idea, so this is my first attempt at slow cooked chilli..
It was well worth the time and effort and even if I say so myself, it was bloody lovely..
I chose to make it medium hot, I didn’t want to mask the flavour with too much chilli.
I marinated a couple of pieces of beef shin in red wine, cumin seeds, chilli flakes and a star anise over night.
I put the shins and marinade into a casserole along with a little chopped onion, chilli, garlic salt and cayenne pepper then covered it in water, put the lid on and stuck it in the oven on 120°C for 3 hours..
I took the meat out of the pan and put it to one side and poured the stock into a jug for the sauce.
I used kidney beans in a chilli sauce but any kind of beans will do..
I fried off some peppers, onion, garlic, cumin seeds and a little chilli in some oil.
Added the tomatoes and kidney beans and a little stock and let it cook for a bit, I thickened my sauce slightly (with a fecule of cornflour and water ) so I could add more stock to thin it.
Then I put the shin back into the sauce and put it in the oven for another half an hour.
I served it with plain boiled long grain rice, grated cheese and a simple rough chopped guacamole and of course some corn chips.
It was delicious and the meat just fell apart.