Chili from beef shank

Name: Chili from beef shank
Yield: Dinner for 4 people
Ingredients: 0 Veal shank; 0 Shank Blonde d'Aquitaine; 1 kilo Blonde d'Aquitaine Shank /en/schenkel-blonde-d-aquitaine.html; 3 cans Diced Tomatoes; 1 can Kidney Beans; 1 can Corn; 2 Onions; 1 Red Bell Pepper; 1 Yellow Bell Pepper; 2 cloves Garlic; 500 ml Water; 1 tbsp Smoked Paprika; 2 tsp Chili Powder; 1 tsp Ground Cumin; 1 tsp Cinnamon; 2 tbsp Olive Oil; Freshly Ground Black Pepper; Sea Salt; 350 grams Basmati Rice; 4 tbsp Sour Cream

Winner 2024

Ingredients

Dinner for 4 people

1 kilo Blonde d'Aquitaine Shank

3 cans Diced Tomatoes

1 can Kidney Beans

1 can Corn

2 Onions

1 Red Bell Pepper

1 Yellow Bell Pepper

2 cloves Garlic

500 ml Water

1 tbsp Smoked Paprika

2 tsp Chili Powder

1 tsp Ground Cumin

1 tsp Cinnamon

2 tbsp Olive Oil

Freshly Ground Black Pepper

Sea Salt

350 grams Basmati Rice

4 tbsp Sour Cream

Supplies

BBQ with Lid

Dutch Oven

A good chili is pure comfort food! Chili is often made with ground beef, but BBQ Junkie prepared this dish using beef shank on the BBQ. Highly recommended, both for summer and colder days. It’s not difficult, you just need to set aside about 4 hours. Let’s go!

Beef Shank Chili Preparation

Start the BBQ and begin with direct heat at around 170°C. Meanwhile, roughly chop the onions and finely mince the garlic. Dice the bell peppers. Also, bring the water to a boil.

Once the BBQ is up to temperature, season the beef shanks with freshly ground black pepper and sea salt and place them on the BBQ grill. Grill the shanks for 5 minutes per side.

At the same time, place the Dutch Oven on the BBQ, add the olive oil, and let it warm up for a few minutes.

Add the onions and garlic once the oil is hot. Sauté for about 5 minutes, then add the bell peppers to the Dutch Oven. Cook for another 3 minutes, then add the paprika, chili powder, cumin, and cinnamon to the pan and sauté the spices for 2 minutes.

Now add the meat to the pan, followed by the diced tomatoes and enough water to cover everything. Bring it to a boil and briefly remove the Dutch Oven from the BBQ.

Set up the BBQ for indirect heat at around 150°C and return the Dutch Oven to the BBQ. Put the lid on the pan and close the BBQ. Let the chili simmer gently for 3 hours, stirring occasionally.

After 3 hours, add the kidney beans and corn to the Dutch Oven and stir into the chili. By now, the meat should fall off the shank bones, which you can remove from the pan. How good does that sound?

Let the chili simmer for another 15 minutes while cooking the rice according to the package instructions.

Once the rice is ready, remove the Dutch Oven from the BBQ. Serve the rice on plates and spoon the beef shank chili alongside. Finish with a dollop of sour cream and optionally some fresh coriander.

ENJOY!