Dinner

Braised Beef Chilli

Name: Braised Beef Chilli
Prep time: 25 min
Cook time: 185 min
Total time: 210 min
Cuisine: Mexican
Ingredients: 1kg beef, brought to room temperature; 3 onions, finely chopped; 4 cloves garlic, finely chopped; olive oil, Dash; 300g chorizo; 2 tsp cumin; 2 tsp allspice; 1 tsp cloves; 1 large cinnamon stick, large; 3 bay leaves; 2 tsp dried dried oregano, dried; 2 ancho ancho chillies; 3 tbsp balsamic vinegar; 2 x 400g plum tomatoes; 2 tbsp tomato ketchup; 2 tbsp dark brown sugar; 2 x 400g tins tinned borlotti beans; 400ml water; salt, to taste; black pepper, to taste

Slow-braised beef chilli with chorizo, ancho chillies, tomatoes and borlotti beans.

3 hr 30 min
600 kcal
Mexican
Stew

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Preheat the oven to 120C/225F/gas mark 1.
Step 2:
Take the beef out of the fridge to de-chill.
Step 3:
Pulse the onions and garlic in a food processor until finely chopped.
Step 4:
Heat 2 tbsp olive oil in a large casserole and sear the beef on all sides until golden.
Step 5:
Set the beef aside and add another small slug of oil to brown the chorizo.
Step 6:
Remove the chorizo and add the onion and garlic, spices, herbs and chillies; cook until soft in the chorizo oil.
Step 7:
Season with salt and pepper, then add the vinegar, tomatoes, ketchup and sugar.
Step 8:
Return all the beef to the pot with 400ml water, or red wine if preferred, and bring to a simmer.
Step 9:
Cover and cook in the low oven.
Step 10:
After 2 hours, check the beef and add the beans.
2 h
Step 11:
Cook for a further hour, then just before serving, pull the beef apart with a pair of forks.