Slow-cooked beef chilli (Aussie style)

 I have to admit that when I first suggested making this episode, Myles was a bit quizzical. I am blessed with a fabulous partner who not only does all the photography and editing for this blog and YouTube, but also cooks every Tuesday night. One of his signature dishes is chilli con carne, served on a large potato with sour cream, cheese and pickled jalapeños. Although not the same recipe, this one is stepping a little onto his turf.

The more I researched the origins of beef chilli, the more I came to understand that this is one of those recipes that sparks great passion. Its origins lie in Mexico, but you won’t find this version there. Tex-Mex influences over the last few hundred years, combined with a twist of Australian sensibilities, result in my recipe for slow-cooked, shredded beef in a rich tomato sauce with red kidney beans. In nearly every food court across Australia — in cafés and roadhouses — a variation of this dish is most often served on a baked potato.

The nature of slow cooking means that cheaper cuts of beef can be used. The sinews and connective tissues gradually break down into gelatin, giving you that juicy, tender mouthfeel when cooked on a low heat for an extended period in fluid. The best cuts for this style of cooking are chuck, skirt, osso buco (shin), gravy, silverside, brisket or oxtail. For this recipe I recommend chuck, gravy beef or brisket.

Red kidney beans help to bulk out this meal. I use tinned — be careful to read the ingredients if you need gluten free, as many brands add thickeners to the legumes. If you are using dried beans, you’ll need to soak them overnight.

Serves 4

Chilli

• 400 g canned beans (red kidney, black beans)

• 500 g chuck steak

• 1 bay leaf

• 1 onion, diced

• 2 cloves garlic, chopped

• Olive oil

• 375 ml water or beef stock

• 400 g crushed tomatoes

• 1 tbl tomato paste

• Salt

• ¾ tsp black pepper

• ½ tsp cayenne pepper

• 1 tsp paprika

• ½ tsp cumin

• 1 tbl polenta

• ½ tsp oregano

• 1 capsicum, diced

To serve

• 4 medium potatoes – Pontiacs or Sebago are best

• Sour cream

• Grated smoked cheddar cheese

• Pickled jalapeños

• Fresh lime

Preheat the oven to 160°C fan/180°C.

Cut the beef into 4 roughly equal-sized pieces. Season with salt and pepper.

Heat oil in an enamelled cast iron casserole dish. Brown the beef well on all sides, then remove to a plate.

Add a little more oil if needed and sauté the onion, garlic and capsicum until caramelised. Add the water or stock and deglaze the pan.

Add the remaining ingredients, except for the polenta, to the casserole dish and stir well. Return the meat to the dish and ensure it is covered with the sauce. Cover with a lid and place in the oven for 2½ hours.

Remove the beef and shred with two forks. Return the beef to the casserole with the polenta. Return to the oven for 30 minutes to allow the sauce to thicken.

Serve on a split baked potato with sides of sour cream, grated smoked cheddar cheese, pickled jalapeños and a piece of fresh lime.

To cook potatoes:

Wash and dry the potatoes.

Pierce the skin a couple of times with a fork.

Bake for 1½ hours.