Mexican·non-vegetarian·medium

Braised Beef Chilli

Name: Braised Beef Chilli
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 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

This rich, slow-cooked braised beef chili delivers deep, layered flavors with tender chunks of meat that fall apart at the fork. The dish balances smoky chorizo, earthy spices, and a touch of sweetness from caramelized onions and garlic, all simmered in a velvety tomato broth until the sauce clings just right. A hint of cinnamon and cocoa adds complexity, while a splash of vinegar brightens the richness at the end. Worth the time for its unmistakable depth and soul-warming comfort, this chili is a masterclass in letting simple ingredients shine.

140 min(prep 20 + cook 120)

4 servings

550 kcal

4.8

Ingredients

Beef1kg
Onions3
Garlic4 cloves
Olive oilDash
Chorizo300g
Cumin2 tsp
Allspice2 tsp
Cloves1 tsp
Cinnamon stick1 large
Bay Leaves3
Oregano2 tsp dried
Ancho Chillies2 ancho
Balsamic Vinegar3 tbsp
Plum Tomatoes2 x 400g
Tomato Ketchup2 tbsp
Dark Brown Sugar2 tbsp
Borlotti Beans2 x 400g tins

Nutrition

550 kcalper serving

Protein40g41%

Carbs20g20%

Fat30g31%

Fiber5g5%

Sugar3g3%

Directions

1
Preheat the oven to 120C/225F/gas mark 1.
2
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.
3
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.
4
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.
5
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.

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