Beef Shin Chilli Con Carne

Got a little time on your hands and looking to wow some dinner guests? This Chilli Con Carne is the absolute BOMB! The mix of Ancho and Chipotle chilli gives the dish a wonderful, warm, rounded flavour; PERFECT for cozy winter evenings.

Ingredients

1 tbsp cumin seeds

1 tsp coriander seeds

1 dried chipotle chilli

1 dried ancho chilli

1 kg beef shin

2 tbsp olive oil

1 brown onion

1 carrot

2 cloves garlic

1 stick celery

2 tsp dried oregano

2 tsp hot chilli powder

2 tsp smoked paprika

1 cinnamon stick

1 tbsp tomato purée

800 g chopped tomatoes

1 beef stock cube

330 ml pale ale

400 g tinned kidney beans drained

50 g dark chocolate

50 g sour cream

300 g long-grain white rice

Method

Put a small saucepan over a high heat and add the cumin seeds, coriander seeds to toast for 2-3 minutes. Add them all to the Multi Mill attachment of a Compact Food Processor along with the dried chillies and blitz to a powder.
Cut the beef into 4cm cubes if it's not cubed already. Put a large saucepan over a high heat and pour in 2 tbsp of the oil. Fry the beef in batches to get a deep golden colour and transfer it to a mixing bowl.
Peel the onion, carrot and garlic. Roughly chop them and the celery into chunks and place them into the bowl of the Compact Food Processor with the Knife Blade attachment. Blitz the veg until finely chopped. Fry the veg for a few minutes in the pan with the oil and beef fat until the onion begins to soften, then season with salt and pepper.
Add the oregano, dry spices and cinnamon stick, then stir in the tomato purée and add the tinned tomatoes. Cook for another 5 minutes then add the stock cube, 150ml of water, the pale ale and return the beef to the pan.
Add the kidney beans, turn the heat down to low, add a lid to the pan and simmer very gently for 3 hours. Scatter in a handful of dark chocolate to melt and finish by seasoning with salt and pepper.
Boil a kettle and put a medium saucepan over a high heat. Add the water and bring to the boil. Season well with salt, add the rice and cook for 10 minutes or until just soft through.
Serve the rice with the chilli and a generous dollop of sour cream. Serves 4