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Jamie Oliver’s Mexican Chilli

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I first cooked this delicious, simple and cost-saving recipe from Jamie Oliver in 2014. The recipe has certainly been popular on my blog! I guess everyone is looking for hearty, slow cooked casseroles and stews that can be quietly cooking away for a few hours. The original post can be found here.

The recipe comes from Jamie’s book Save with Jamie. I absolutely love it because it’s cooked with beef shin, bone in! Beef shin is so rich in flavour and gets better and better the longer you cook it.

The recipe needs to be cooked for a long time – 5 hours – and you end up with a lovely, unctous stew with plenty of liquid. The meat just falls apart, it is so tender.

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So here is Jamie’s recipe.IMG_8801

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Fluffy basmati rice and yoghurt or sour cream to serve

Method

Preheat your oven to 170 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. Top up with water, to loosen if needed.

20 minutes before the end, drain the tin of cannellini beans and stir through. Add a splash of the bean juices if the chilli looks dry.

When the meat is falling apart and the chilli is thick, shake the marrow out of the bone and stir it back into the chilli.

Serve the Mexican chilli with fluffy rice and yoghurt or sour cream, and coriander leaves to garnish.

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One response »

  1. Pingback: Jamie Oliver’s Mexican Chilli « The Quirk and the Cool

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