Slow Cooked Scotch Beef Chilli Con Carne

Sunday 24 May 2020
Post in collaboration with The Scotch Kitchen

Cook once, eat twice with slow cooked scotch beef chilli con carne. This one pot dish can be made in a slow cooker, oven or on top of the stove - the longer you cook it the better it will be. Once you've tried Scotch beef shin you'll never go back to mince in your chilli con carne. 

Whilst we find ourselves having to stay home I'm delighted to continue to work with The Scotch Kitchen to bring you a Scotch Beef recipe that you can cook once and eat twice (or more!) and/or pop in the freezer. Rather than use mince to make chilli I opted for beef shin which brings a whole new dynamic of flavour and unctuousness to the dish. Once you've tried it you'll never go back to mince in your chilli con carne. 

Many local butchers throughout Scotland are now offering home delivery and I got my Scotch Beef shin delivered to my doorstep by Meet the Meat in Cove, Aberdeen. For readers who like myself live in the Aberdeen area I've compiled a listing of where you can shop local and/or get home deliveries of groceries during these strange times. Shop local and home delivery in Aberdeen/shire during Covid 19 Lockdown. 

Slow Cooked Scotch Beef Chilli Con Carne can be made in a slow cooker, oven or on top of the stove - the longer you cook it the better it will be. We initially enjoyed the chilli with rice, tortilla chips, homemade pickles and sour cream, then the next day on top of BBQ'd hot dogs and there was still some leftovers to pop in the freezer. #lovefoodhatewaste I'd go as far to say that it tastes even better the second day. 

(asterisked ingredients are optional, don't worry if you don't have them in your storecupboard)

1 Kg Scotch Beef Shin
1 Tbsp Scottish rapeseed oil
2 Onions, chopped
at least 2 Garlic cloves, crushed
2 Tbsp Chilli Powder (or paste/sauce or fresh chill to taste)
2 Beef stock cubes
* 1 Cinnamon stick or 1 tsp ground cinnamon
* pinch of Cayenne pepper
* 1 tsp ground Cumin
* 1 tsp ground Coriander
* 1 tsp Smoked paprika
150ml Red wine (or water)
2 x 400g tins of beans (we used one of kidney and one of borlotti - you can even use baked beans)
1 400g Chopped tomatoes
2 Tbsp Tomato puree
* 25g dark chocolate or 2 Tbsp cocoa powder
Salt & Pepper

Cut your Scotch Beef Shin into bite sized chunks and brown the beef in two batches in a large saucepan or casserole dish. Remove and set aside.
Add oil to your pan/casserole dish and fry the chopped onion and crushed garlic until they begin to soften.
Add the chilli and crumbled stock cubes plus the cinnamon, cayenne, cumin, coriander and smoked paprika.
Use the red wine or water to deglaze the pan.
Return the beef to the pan followed by the beans, chopped tomatoes, tomato puree and chocolate/cocoa powder
Season well with salt and pepper.
At this point you want to leave the chilli to cook for at least 3 hours in a low oven or simmering on the hob. Alternatively transfer it to a slow cooker for 7-8 hours on a low setting. The longer you leave it to cook the better and more melt in the mouth it gets.

Disclosure : This is a commissioned recipe for The Scotch Kitchen. As always, all views expressed are my own. 
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