Description
If you like your dishes hot, this is the one to make. By adjusting the different types of chillies used, you can really make this a signature dish.
For milder tastes and just a lovely chile, just hold back on the superhot.
The spice drop is added after the long cook of the beef, once it has started to break down and allows the spices to come through.
The beer you use will really control the overall flavour of this dish so choose something you like.
Red wine is a also really nice.
| Chilli Mix | |
| Superhot Chilli Powder | to taste |
| Chipotle | 2 tsp |
| Pasilla | 2 tsp |
| Habanero | 2 tsp |
| Cayenne Pepper | 2 tsp |
| Hot Smoked Paprika | 2 tsp |
| Spice Drop | |
| Star Anise | 2 Whole |
| Cloves | 1 Whole |
| Cinnamon Sticks | 1 Whole |
| Cumin | 2 tbsp |
| Ingredients | |
| Beef Mince | 250g |
| Beef Shin | 500g |
| Beer (I Like Hobgoblin) | 440ml bottle |
| Passata | 250ml |
| White Onion Sliced Finely | 1 |
| Garlic Finely Chopped | 6 cloves |
| Vegetable Oil | 4 tbsp |
| Garlic Powder | 1 tbsp |
| Onion Powder | 1 tbsp |
| Salt | 1 tbsp |
| Sugar | 1 tbsp |
Instructions
Heat 2 tbsp of oil and cook the minced beef on a high heat to brown it for 5-10 minutes. Then do the same with the stewing beef and set the meat aside.
Heat another 2 tsp of oil and cook the onions with the salt and sugar on a medium heat for around 10 minutes until they are browned. Add the chopped garlic and cook for another 5 minutes.
At this point stir in all of the chill mix and cook on low for 5 minutes.
Add the meat to the above mixture along with the bottle of beer and passata. Give the mixture a good stir and turn down to the lowest heat.
Cook for 2 hours.
Add the spice drop and cook for another hour or until the beef is tender.
Serve with rice, sour cream and tortilla chips.
