250 g dried pinto beans, soaked overnight
2 large onions, peeled and chopped
3 garlic cloves, crushed
2 green chillies, seeded and finely chopped
1 kg beef shin, trimmed and cubed
3 tbsp tomato purée
2 tbsp chipotle chilli paste
1 tsp ground cumin
2 tsp medium chilli powder
1 cinnamon stick
½ tsp dried oregano
800 ml chicken stock
1 ½ tbsp malt vinegar
1 ½ tbsp dark muscovado sugar
2 ½ cups rice
5 tbsp guacamole
grated cheddar cheese, to serve
- Put the soaked beans in a pan with enough cold water to cover them, bring to a boil and cook for 30 minutes, then drain and rinse.
- Heat 2 tbsp oil in a large, wide, flameproof casserole, then add the onions and cook until golden and softened. Add the garlic and chilli and cook for another minute. Scoop the mixture onto a plate.
- Heat another tbsp of oil in the pan and brown the beef in batches, scooping out each batch as you go. Return the beef and the onion mixture to the pan, then add the tomato purée, chipotle, spices and dried oregano. Cook for 1 minute, then add the stock, vinegar, sugar and beans.
- Heat the oven to 160C/fan 140C. Season the chilli, stir it well and bring to the boil. Cover with a tight-fitting lid (put a couple of sheets of foil between the dish and the lid for a really tight seal if you like). Transfer to the oven for 2½ -3 hours, or until the meat is really tender. Serve bowls of chilli with rice, guacamole and grated cheddar.