Beef Rib Chilli

As if the long, hot summer days aren't enough, I have to go and cook a meal which requires the oven to be on for 5 hours. I was standing in my kitchen buttering my morning toast and pouring my morning coffee thinking about the big things such as why I always run out of shampoo before I run out of conditioner and how I would totally be BFFs with Joan Harris from Mad Men if I were to accidentally-on-purpose stumble into New York in 1965. Then straight after that, I came up with the idea of making a 5 hour mini series out of the ribs I had in my fridge. I'm quite skilled at making my life complicated, as I've just explained. I know, right?


Beef Rib Chilli
Serves 4

1kg beef short ribs
1/2 cinnamon stick
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon dried oregano
1 tablespoon sea salt flakes

2 tablespoons canola oil

1 tablespoon onion flakes
2 fresh bay leaves
1 red pepper
1 yellow pepper
1 x 400g can chopped tomatoes
200ml beef stock
1 x 400g can pinto beans
2 jalapenos chillies, chopped
Splash red wine vinegar
½ cup coriander leaves, chopped

Mix the cumin, paprika, oregano and salt in a small bowl, then rub into the beef ribs. 

Heat the canola oil in a large casserole dish to medium-high and brown the ribs well. Add the bay leaves, cinnamon stick, onion flakes, peppers, tomatoes and stock to the ribs. Bring to a simmer and cook very gently for 4½-5 hours.

Take the ribs out of the chilli sauce. The meat will just pull away from the bones. Shred the meat with two forks and discard the bones and any sinew. Remove the bay leaves and cinnamon stick.Spoon off any residual fat on the surface of the sauce and add the shredded meat back to the sauce. Add the pinto beans and return the pan to a gentle heat to heat everything through. Take the pan off the heat and add the chopped jalapenos and a little vinegar to taste. Then add the coriander and adjust the seasoning. 

Serve with warm soft flour tortillas, Pico de Gallo and avocado salsa.