Braised Beef Chilli
personRecipeLibrary
Mexican Beef recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicMexican speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52826.
Provider record: TheMealDB meal 52826 · updated snapshot-6cf5e3cfe628f5be
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 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
YouTubeDirections
- 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.