Braised Beef Chilli

Beef · Mexican classic.

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

Method

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

More Mexico recipes

• Tacos al Pastor
• Guacamole
• Enchiladas Rojas
• Pozole Rojo
• Chiles Rellenos
• Tamales