A deeply spiced Mexican-style braised beef chilli — chunks of beef and chorizo slow-cooked with ancho chillies, warm spices and borlotti beans until meltingly tender.
- 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
Video
Preparation
- Preheat the oven to 120C/225F/gas mark 1.
- Take the meat out of the fridge to lose its 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, then set aside.
- Add another small slug of oil and brown the chorizo, then remove. Add the onion and garlic, spices, herbs and chillies and cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
- Return all the meat to the pot with 400ml water (or red wine if you prefer), bring to a simmer, then cover and cook in the low oven.
- After 2 hours, check the meat and add the beans. Cook for a further hour, then just before serving, pull the meat apart with two forks.
