Short Rib Chilli Con Carne

Ingredients

• 2 cooking chorizo or 150g dried chorizo
• 2 medium sized onions
• 3 cloves garlic
• 2 or 4 beef short ribs
• tomato purée
• 1 teaspoon hot smoked paprika
• 3 teaspoon ground cumin powder
• 1 teaspoon dried oregano
• 2 teaspoon cocoa powder
• 1 teaspoon chipotle chilli paste
• 2 x 400g cans chopped tomatoes
• 1 x 400g can kidney beans
• 1 beef stock cube
• 3 teaspoon thai fish sauce
• 3 teaspoon soy sauce
• 3 teaspoon Worcestershire sauce

Directions

Heat an oven to its highest temperature.

Salt the short ribs, place them on an oiled roasting tray.

Roast for 15 minutes or until browned all over.

Remove from the oven, reduce oven temperature to 120 deg C

Chop the chorizo and add to an oven safe pan with some olive oil.

Chop the onions and garlic.

When the chorizo has rendered, and is starting to brown, add the onions and garlic. Cook slowly until softened, stirring occasionally.

Add a generous squeeze of tomato purée, paprika, cumin, oregano, and cocoa powder. Stir into the onion mixture and cook for a minute.

Add the cans of tomato, the chilli paste, and the kidney beans (no need to drain them)

Stir in the stock cube, along with the fish, soy, and Worcestershire sauces.

Put the browned ribs, meat side down into the sauce, and bring to a simmer.

Put a lid on the pot, and transfer it to the oven, at 120 deg C for 3 or more hours. Check every now and again to make sure it’s not cooking dry, and add water to loosen it up if so.

Before serving, lift the ribs out of the sauce and strip the meat from them. Pull the flesh apart, then mix it back in with the sauce, discarding the bones.