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Braised Beef Chilli

Rich, slow-braised beef chilli with smoky chorizo and warm spices — tender, hearty and perfect for sharing.

Servings
4
Difficulty
Easy
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Braised Beef Chilli

Ingredients

Main

  • 1000 g beef
  • 3 pcs onion
  • 4 pcs garlic cloves
  • 0.05 l olive oil (dash)
  • 300 g chorizo
  • 2 tsp ground cumin
  • 2 tsp ground allspice
  • 1 tsp ground cloves
  • 1 pcs cinnamon stick (large)
  • 3 pcs bay leaves
  • 2 tsp dried oregano
  • 2 pcs ancho chillies
  • 3 tbsp balsamic vinegar
  • 800 g plum tomatoes (tins)
  • 2 tbsp tomato ketchup
  • 2 tbsp dark brown sugar
  • 800 g borlotti beans (tins)

Directions

  • Preheat oven to 120C.
  • Remove beef from fridge to come towards room temperature.
  • Pulse onions and garlic in a food processor until finely chopped.
  • Heat 2 tbsp olive oil in a large casserole and sear beef on all sides until golden, then set aside.
  • Add a small slug of olive oil and brown the chorizo, then remove it from the pot.
  • Add the chopped onion and garlic to the chorizo oil, then add cumin, allspice, cloves, cinnamon stick, bay leaves, oregano and ancho chillies and cook until soft.
  • Season with salt and pepper, then add balsamic vinegar, plum tomatoes, tomato ketchup and dark brown sugar.
  • Return beef (and chorizo) to the pot, add 400 ml water or red wine, bring to a simmer, cover and place in the oven.
  • After 2 hours, check the meat, add borlotti beans and cook for a further 1 hour.
  • Just before serving, pull the meat apart with forks and adjust seasoning if needed.