Braised Beef Chilli
A hearty Mexican braised beef chili with chorizo, spices, and borlotti beans, slow-cooked in the oven for deep, rich flavor.
Pasos
- 1
Preheat the oven to 120C (225F).
- 2
Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a processor until finely chopped.
- 3
Heat 1 tablespoon olive oil in a large casserole and sear the beef on all sides until golden.
- 4
Set the beef aside and add another small slug of oil to brown the chorizo. Return the beef if needed and add the onion and garlic, spices, herbs and chillies; cook until soft in the chorizo oil.
- 5
Season with salt and pepper and add the vinegar, tomatoes, ketchup, and sugar.
- 6
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.
- 7
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.
