Beef & Veg-Packed Chipotle Chilli

Method

1. 1

   Preheat

   Preheat the oven to 150°C.

2. 2

   Brown the beef

   Heat the oil in a heavy Dutch oven or casserole over medium-high heat. Brown the beef shin in batches until deeply caramelised on all sides — don't overcrowd the pot. Remove and set aside.

3. 3

   Sweat the onion

   Reduce the heat to medium. Add the roughly diced onion and cook for 5-8 minutes, stirring occasionally until soft, sweet and lightly golden.

4. 4

   Bloom the spices

   Add the cumin seeds, smoked paprika, chilli powder, ground coriander and oregano. Bloom for 30-60 seconds, stirring constantly until fragrant.

5. 5

   Add the veg

   Add the roughly diced pepper (capsicum) and cook for 3-4 minutes. Add the roughly diced courgette (zucchini) and cook for 2-3 minutes. Stir in the finely chopped garlic and cook for 30 seconds.

6. 6

   Build the base

   Add the tomato paste and cook for 1-2 minutes, stirring until it darkens slightly. Add the finely chopped chipotle chillies and adobo sauce and cook for 1 minute more.

7. 7

   Combine

   Return the browned beef to the pot and stir well so every piece is coated in the spice mixture. Add the chopped tomatoes and mix everything together. Pour in the 300ml beef stock, scraping the bottom of the pot to release all the caramelised bits. Bring to a gentle simmer, then stir through the kidney beans.

8. 8

   Slow braise

   Cover tightly with a lid and transfer to the oven. Cook for 3½-4½ hours, checking about every hour. If the sauce is reducing too much or becoming too thick, add a splash more beef stock, stir, replace the lid and continue cooking.

9. 9

   Check and season

   The chilli is ready when the beef is completely fork tender and the collagen has broken down. Taste and adjust with sea salt and freshly ground black pepper.

10. 10

    Serve

    Serve over cooked white rice with a dollop of sour cream, fresh coriander and a lime wedge.