Braised Beef Chilli

Name: Braised Beef Chilli
Cuisine: Mexican
Ingredients: Olive oil; 2.00 tsp Dried oregano; 2.00 tsp Ground cumin; 4.00 clove Garlic; 3.00 Onion; 300.00 g Chorizo; 2.00 tsp Allspice; 3.00 tbsp Balsamic vinegar; 3.00 Bay leaves; 2.00 tbsp Brown sugar; 2.00 Chopped tomatoes; 1.00 large Cinnamon; 1.00 tsp Cloves; 2.00 tbsp Tomato ketchup; 2.00 ancho Dried chillies; 1.00 kg Beef; 2.00 Borlotti beans

Allergens: Sulphites

A slow-braised beef chilli with chorizo, deep, smoky and richer than the mince version.

Ingredients

Olive oil
Dried oregano 2 tsp
Ground cumin 2 tsp
Garlic 4 clove
Onion 3
Chorizo 300 g
Allspice 2 tsp
Balsamic vinegar 3 tbsp
Bay leaves 3
Brown sugar 2 tbsp
Chopped tomatoes 2
Cinnamon 1 large
Cloves 1 tsp
Tomato ketchup 2 tbsp
Dried chillies 2 ancho
Beef 1 kg
Borlotti beans 2

Method

Preheat the oven to 120C/225F/gas mark 1.
Take the meat out of the fridge to de-chill.
Pulse the onions and garlic in a food processor until finely chopped.
Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.
Set to one side and add another small slug of oil to brown the chorizo.
Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil.
Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.
After 2 hours, check the meat and add the beans.
Cook for a further hour and just before serving, pull the meat apart with a pair of forks.

Braised Beef Chilli

Ingredients

Method

Dinner. Simple. Sorted!