Mexican · Beef

Braised Beef Chilli

Name: Braised Beef Chilli
Cook time: 2 h
Total time: 2 h
Cuisine: Mexican
Ingredients: 1kg Beef; 3 Onions; 4 cloves Garlic; Dash Olive oil; 300g Chorizo; 2 tsp Cumin; 2 tsp Allspice; 1 tsp Cloves; 1 large Cinnamon stick; 3 Bay Leaves; 2 tsp dried Oregano; 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 Borlotti Beans

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Ingredients

Beef2¼ lb
Onions3
Garlic4 cloves
Olive oilDash
Chorizo10½ oz
Cumin2 tsp
Allspice2 tsp
Cloves1 tsp
Cinnamon stick1 large
Bay Leaves3
Oregano2 tsp dried
Ancho Chillies2 ancho
Balsamic Vinegar3 tbsp
Plum Tomatoes2 x 400g
Tomato Ketchup2 tbsp
Dark Brown Sugar2 tbsp
Borlotti Beans2 x 400g tins

Instructions

1
Preheat the oven to 120C/225F/gas mark 1.
2
Take the meat out of the fridge to de-chill.
3
Pulse the onions and garlic in a food processor until finely chopped.
4
Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.
5
Set to one side and add another small slug of oil to brown the chorizo.
6
Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil.
7
Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
8
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.
9
After 2 hours, check the meat and add the beans.
10
Cook for a further hour and just before serving, pull the meat apart with a pair of forks.