Chilli con Carne


Serves 6


1kg grass fed Field & Flower beef shin, sliced thickly

Large glug of olive oil

1 1/2 heaped tsp of cumin, ground

1 1/2 heaped tsp of coriander seeds, ground

1 1/2 heaped tsp of smoked paprika

1 bay leaf

1 cinnamon stick

1 red onion, roughly chopped

2 fresh red chillies, chopped, seeds in

1 1/2 heaped tsp of chipotle paste

4 cloves of garlic, crushed

Sea salt and freshly ground pepper

1 tbsp dark brown muscavado sugar

2 400g tins of chopped tomatoes

A good splash of red wine

2 red peppers, roughly chopped

1 400g tin kidney beans

To serve

Leaves of a baby Cos lettuce

Soured cream

Chopped fresh chillies

Smoked paprika

Home made guacamole

Toasted flatbreads


1.      On the stove, heat the olive oil in a heavy bottomed casserole pan.  Add the ground spices, bay leaf, cinnamon stick and onions.  Fry on a low heat until the onions have softened.

2.      Add the chopped chilies, chipotle paste and crushed garlic. Season well with the salt and pepper.  Stir well to combine.

3.      Pour in the tinned tomatoes and red wine and add the beef shin, along with the sugar.  Stir again and cover with a lid.  Simmer gently for 2-3 hours.  Keep an eye on it during this time to make sure it doesn’t burn, and stir every so often.

4.      After the 2-3 hours has passed, the meat should be lovely and tender, almost falling apart.  Encourage this by breaking it up using a couple of forks.   Check for seasoning and heat, and adjust to your liking. Add the kidney beans and peppers, stir and leave to simmer for another 30 minutes – 1 hour.

5.      Serve in the lettuce leaves, top with sour cream, a little chopped chilli and a shaking of smoked paprika.  For something a little extra, have some home made guacamole and toasted flatbreads on the side!



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