This hearty beef Chili is made with tender chunks of shin beef simmered in a rich tomato base with bold spices like smoked paprika, cumin, and chilli powder. Kidney and black beans add texture and protein, while the aromatic mix of onions, garlic, and herbs creates a warming, flavorful dish. It’s perfectly served with fresh cilantro or parsley and a dollop of sour cream for added creaminess.
In the UK, shin beef comes from the lower leg of the cow, typically a cut from either the front (foreshank) or the back (hind shank). It's known for being a tough cut with lots of connective tissue, which makes it ideal for slow cooking as the collagen breaks down into gelatin, giving dishes like stews and braises a rich, hearty texture.
In the USA, shin beef is usually referred to as beef shank. You might also see it labelled as shank cross-cut when sliced with the bone in. Like shin beef in the UK, beef shank is valued for slow-cooked dishes such as soups, stews, or even Osso Buco (when cut with the bone, though traditionally made with veal). The cooking method is similar, focusing on low and slow preparation to get the best texture and flavour.
Let me know if you need tips on preparing it!
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Ingredients:
800g shin beef, cut into large chunks
1 can (400g) diced tomatoes
2 onions, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp chilli powder (adjust to taste)
1 tsp ground coriander
1 tsp dried oregano
2 bay leaves
500ml beef stock
2 tbsp olive oil
Salt and pepper to taste
1 can (400g) kidney beans, drained and rinsed
1 can (400g) black beans, drained and rinsed
Fresh cilantro or parsley, chopped (for garnish)
Sour cream (optional for serving)
Pressure cook 45 mins natural release 15 mins
Stovetop 2 1/2 hours
Slow cooker 5 hours
#backyardchef #chili #beefchili
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11 окт 2024
