Chilli con carne

Give the mince a break and try using beef shin for your chilli con carne instead. This slow cooked chilli contains herbs and spices for a fabulous depth of flavour.

3-4 hours

6

Medium

• 2 packs Field & Flower beef shin, sliced thickly
• Olive oil
• 1 ½ heaped tsp cumin, ground
• 1 ½ heaped tsp coriander seeds, ground
• 1 ½ heaped tsp smoked paprika
• 1 bay leaf
• 1 cinnamon stick
• 1 red onion, roughly chopped
• 2 fresh red chillies, chopped, seeds in (optional)
• 1 ½ heaped tsp of chipotle paste
• 4 garlic cloves, crushed
• 400g tin kidney beans
• 1tbsp dark brown muscavado sugar
• 2 x 400g tins of chopped tomatoes
• A good splash of red wine
• 2 red peppers, roughly chopped
• 2 cos lettuce heads
• Sour cream, to garnish
• Sea salt & freshly ground black pepper

1. 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. Add the chopped chilies, chipotle paste and crushed garlic. Season well with the salt and freshly ground black pepper and stir well to combine.

2. 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.

3. After 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.

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