Braised Beef Chilli
Ingredients
| Ingredients | Measure |
| Beef | 1kg |
| Onions | 3 |
| Garlic | 4 cloves |
| Olive oil | Dash |
| Chorizo | 300g |
| Cumin | 2 tsp |
| All spice | 2 tsp |
| Cloves | 1 tsp |
| Cinnamon stick | 1 large |
| Bay Leaves | 3 |
| Oregano | 2 tsp dried |
| Ancho Chillies | 2 ancho |
| Balsamic Vinegar | 3 tbsp |
| Plum Tomatoes | 2 x 400g |
| Tomato Ketchup | 2 tbsp |
| Dark Brown Sugar | 2 tbsp |
| Borlotti Beans | 2 x 400g tins |
Instruction
- Preheat the oven to 120C/225F/gas mark 1
-
Take the meat out of the fridge to de-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
-
Set to one side and add another small slug of oil to brown the chorizo
- Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil
- Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar
-
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
-
After 2 hours, check the meat and add the beans
- Cook for a further hour and just before serving, pull the meat apart with a pair of forks
