Inspired by a Texan bowl of red

Posted by petra08 on April 19, 2017 · 11 Comments 

If you have ever been to Texas, the lone star state I hope you tried a Texan bowl of red. It is a chili beef stew, hearty, bold in flavor and very comforting. There seem to be as many recipes as there are cooks, but they all have the basics in common, chunks of beef, chopped, tinned tomatoes and chili.

I thought I would use this as a base for a chilli con carne, I love a one pot dish and I needed a big pot of comfort food, here is my version, make a little extra, it will freeze well but it tastes even better the following day. I used shin of beef, this cut needs about four hours cooking time but it is cheap and has a delicious flavor.

I used tinned kidney beans and chickpeas in this recipe as I didn’t pre plan enough to soak them.

 

Texan bowl of red inspired Chili con carne 

preparation time 20 minutes 

cooking time 4 hours 

serves 4-5, more if served with rice 

Ingredients

• 400 gr shin of beef
• 100 gr beef mince
• 2 celery stalks, chopped fine
• 2 carrots, peeled and chopped fine
• 4 dl or 2 cups of beef stock
• 1 tin of chopped tomatoes
• 1 onion, chopped fine
• 4 cloves of garlic, peeled and chopped
• 2 red chillies, chopped, remove the seeds if you want less heat
• 1 chipotle chile, sliced
• 3 sprigs of lemon thyme
• 3 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp white miso paste
• 1 tin of red kidney beans
• 1 tin of chickpeas
• 1 tbsp brown sugar (optional)
• oil for cooking, I use rapeseed oil but any vegetable oil will work
• salt and pepper to taste

I bought the beef in one piece and I removed as much visible fat that I could and chopped it fairly small.

Heat oil in an ovenproof dish with a lid and pan fry the meat in batches, making sure all pieces are nice and browned. brown the mince meat and add the celery, garlic, onion, chillies and carrot. let fry for a few minutes.

 

 

Add the Shaoxing rice wine, the lemon thyme, the soy sauce and the miso paste, mix and last add the chickpeas. The kidney beans will be added later. Cook in the oven for 3 hours and then add the kidney beans. Cook for an additional hour. make sure the meat is soft and tender and taste for salt and pepper. If the chili is too hot add a little honey.

 

Chop some tomatoes and serve with sour cream. I didn’t serve it with rice as it had the vegetables, chickpeas and kidney beans and it made for a very comforting but filling meal.

 

 

 

 

 

 

 

 

Advertisement

Filed under Allotment/Veg, Beans, Beef, Carrot, Celery, Chilli, Garlic, Herbs, Main course, Meat, Onion, Recipe, Starch, Tomatoes · Tagged with Chili con carne, miso paste, Shaoxing rice wine, Texan bowl of red