Description

A rich and hearty slow-cooked beef shin chilli simmered in a spiced tomato sauce with beans, served over fragrant tomato rice and topped with sour cream and pickled onions for a comforting, flavorful meal.

Ingredients

Units Scale

2 lbs beef shin, cut into chunks
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons tomato paste
1 can (14 oz) chopped tomatoes
1 cup beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 can (14 oz) kidney beans, drained
1 can (14 oz) pinto beans, drained
Salt and pepper to taste
1 cup long-grain rice
1 tablespoon olive oil (for rice)
2 tablespoons tomato paste (for rice)
2 cups chicken broth
1/2 teaspoon garlic powder
Salt to taste (for rice)
Sour cream (for garnish)
Pickled red onions (for garnish)

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Instructions

Heat olive oil in a skillet over medium-high heat. Brown beef shin on all sides. Transfer to slow cooker.
In the same skillet, sauté onion and garlic until softened. Stir in tomato paste, then add chopped tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Bring to a simmer.
Pour sauce over beef in slow cooker. Cover and cook on low for 6-8 hours until beef is tender and shreds easily.
Stir in kidney and pinto beans. Cook for another 15 minutes.
For the rice, heat olive oil in a saucepan. Add tomato paste and garlic powder, stir for 1 minute. Add rice, chicken broth, and salt. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.
Serve chilli over tomato rice, topped with sour cream and pickled red onions.

Notes

For extra heat, add chopped fresh chili or hot sauce.
This dish freezes well for easy future meals.
Top with fresh cilantro or shredded cheese for variety.

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 8g
Sodium: 780mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 45g
Cholesterol: 130mg