Beef chilli

  • Preparation Time30 mins
  • Cooking Time135 mins
  • Serves6
  • DifficultyMedium
3 tbsps olive oil
1 1/2kg beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tbsp ancho chilli powder
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp dried oregano
1/4 tsp ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 tinned chipotle chillies in adobo, chopped
1 jalapeno, seeded, chopped
1 tsp sugar
2 tbsps tomato puree
1 (800g) tin whole tomatoes, crushed by hand
1/2 cup masa harina
300g grated Cheddar cheese, for garnish
2 bunches chopped chives, for garnish
375ml soured cream, for garnish
1) Heat the olive oil in a large soup pot. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning, stir in the chilli powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to toast the spices.

2) In a food processor, puree the onions, garlic, chipotle chillies, jalapenos, tomato puree and sugar, and add it to the pot.

3) Increase the heat to medium to steam the vegetables a little and sweeten the peppers. Add enough water to cover by 2 1/2cm, about 1 litre, and add the tomatoes with their liquid. Bring to the boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary.

4) When the beef is done, stir in the masa harina. Take a potato masher and mash the chilli so the meat comes apart in shreds. Season with salt and pepper, to taste.

Garnish each serving with the grated Cheddar, chives and soured cream.

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