Ingredients
- 1 tbs veg oil
- 500g beef short ribs
- 2 garlic cloves, minced
- 1 onion, diced
- 2 jalapeños, deseeded and chopped
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp paprika
- 1 tbs tomato purée
- 1 tin of chopped tomatoes
- 1 ltr beef stock
- 150g kidney beans
- Salt and pepper
- For the fries:
- 2 large potatoes, peeled and cut into fries
- 1ltr veg oil
- Salt and pepper
- For the toppings:
- 1 bunch spring onions, sliced
- 150g cheddar cheese, grated
- 1 chilli, sliced
- 1 small bunch of coriander, picked
1. For the chilli: Season the short ribs with salt and pepper. In a large pot, heat the vegetable oil over medium heat. Brown the short ribs on all sides. Remove the short ribs and set aside. Add the garlic, onion, jalapeños and spices to the pan and cook out for five minutes. Add the tomato purée, chopped tomatoes, beef stock, kidney beans and salt and pepper, and cook for another five minutes. Add the short ribs back in and cover the pot in foil. Cook at 170 degrees for three hours (until the meat is tender).
2. Remove the pot from the oven and remove the bones from the ribs. Shred the meat and add back into the sauce. Reduce on the stove for 20 minutes, seasoning as required.
3. For the fries: Rinse the cut potatoes under cold water to remove excess starch. Drain in a colander. Heat the oil to 150 degrees and when it is hot, blanch the fries for 10 minutes. Allow the fries to sit for five minutes, and heat the oil up to 190 degrees, then fry again for three minutes, or until golden brown.
4. Serve the fries with the chilli on top, garnished with chopped spring onion, cheese, coriander and chilli.
