InstantPot Shin Beef Chilli
I’ve written about shin beef chilli in the past, but when a big chunk of shin landed in our meatbox I couldn’t resist giving it the InstantPot treatment. The result was delicious and the process was different enough to warrant writing up.
You will need
- A serious chunk of shin beef. Mine was about a kilo, separated into it’s primary muscles, diced into 1 inch cubes
- A tablespoon of plain flour
- A medium onion finely diced
- 2 heaped teaspoons of oregano
- 2 heaped teaspoons cumin seeds
- 1 heaped teaspoon of ground black pepper
- 1 heaped teaspoon of hot paprika
- 1 heaped teaspoon of hot chilli powder (or 1 fresh birdseye in my case)
- 2 big dried smoked chillis (mine were a Guajillo and an Ancho), sliced up
- 4 squares of dark chocolate
- 1 heaped teaspoon of quality instant coffee or a measure of fresh espresso
- 5 cloves of garlic, finely sliced
- An inch off a block of lard (about 50g)
- A tin of kidney beans, drained
Do
- Soak the dried chillis in a mug of boiling water for about an hour
- Flour the meat, make sure it’s well coated
- Pop the InstantPot on high heat saute
- Brown the meat. It’ll take about 10 minutes, you want a good colour.
- Add the garlic and the onion and continue sizzling for 5 mins
- Clear a space in the middle of the pot, let the fat pool and drop all the spices into it. Sizzle for another minute or so.
- Add the mug of chillis (including the water), the chocolate and the coffee
- Switch the InstantPot to slowcooker for 5 hours. Give it a good stir after an hour to mix it all.
- (Wait 5 hours)
- Remove the lid, saute for 10 minutes of so to reduce he liquid content if you need to.
- Season if needed. Mine could have done with a touch of salt and lime.
Result
Pictures speak louder than words.
