Braised Beef Chilli
A rich, deeply spiced braised beef chilli slow-cooked in the oven until the meat falls apart. Chorizo, ancho chillies, and warming spices make this a hearty, crowd-pleasing dish.
Ingredients
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Beefβ 1 kg π₯© 4 pcs
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Chorizoβ 300 g 5 pcs
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Onionsβ 450 g π§ 3 pcs
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Dark Brown Sugarβ 26 g π§ 29.6 ml π₯ 2 tbsp
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Olive oilβ 10 g π§ 10.9 ml π₯ 2ΒΌ tsp
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Plum Tomatoesβ 260 g None
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Balsamic Vinegarβ 46.6 g π§ 44.4 ml π₯ 3 tbsp
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Ancho Chilliesβ 14 g 1β pcs
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Tomato Ketchupβ 31.1 g π§ 29.6 ml π₯ 2 tbsp
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Garlicβ 20 g π§ 4 pcs
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Cuminβ 4.9 g 2Β½ pcs
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Bay Leavesβ 4.5 g π§ 9 ml π₯ 1ΒΎ tsp
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Oreganoβ 4.9 g π§ 9.9 ml π₯ 2 tsp
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Allspiceβ 4.9 g π§ 9.9 ml π₯ 2 tsp
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Cinnamon stickβ 3 g 1 pcs
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Clovesβ 2.5 g π§ 4.9 ml π₯ 1 tsp
Also in this recipe
- Borlotti Beans 2
Total nutrition
3841 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Preheat the oven to 120Β°C / 225Β°F / gas mark 1. Take the beef out of the fridge and allow it to come to room temperature. Pulse the onions and garlic in a food processor until finely chopped.
- Heat 2 tablespoons of olive oil in a large casserole over high heat and sear the 1 kg beef on all sides until golden brown. Remove and set aside. Add a little more oil to the same pot, brown the 300 g chorizo, then remove and set aside as well.
- Add the chopped onion and garlic to the chorizo oil along with the cumin, allspice, cloves, cinnamon stick, bay leaves, oregano, and ancho chillies. Cook over medium heat until softened. Season well with salt and pepper, then stir in the 45 ml balsamic vinegar, 2 x 400 g tins of plum tomatoes, 30 ml ketchup, and 30 g dark brown sugar.
- Return the beef and chorizo to the pot. Add 400 ml water (or red wine if preferred), bring to a simmer, then cover and transfer to the oven.
- After 2 hours, check the meat and stir in the 2 x 400 g tins of drained borlotti beans. Cover and cook for a further hour. Just before serving, pull the beef apart using two forks and stir everything together.
Source:
TheMealDB
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