RECIPE

Braised Beef Chilli

Mexican · Beef

Recipe imported from TheMealDB.

Original recipe source

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TOTAL TIME—

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TRUSTED EXTERNAL RECIPE · THEMEALDB

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

1kg Beef
3 Onions
4 cloves Garlic
Dash Olive oil
300g Chorizo
2 tsp Cumin
2 tsp Allspice
1 tsp Cloves
1 Cinnamon stick, large
3 Bay Leaves
2 tsp Oregano, dried
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

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MATES NOTE

This recipe came from a trusted external provider. Gastro Mates has reformatted it for easier cooking without changing the source method.

METHOD

STEP BY STEP

STEP 1

Preheat the oven to 120C/225F/gas mark 1.

STEP 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.

STEP 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.

STEP 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.

FINISH & SERVE

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.

EQUIPMENT

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SWAPS & ADAPTATIONS

MAKE IT YOURS

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Shallots are a good substitute if that's what you've got.

PAIRINGS

FOOD & DRINK

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MEDIUM-BODIED RED WINE

A savoury red works well with browned meat and deeper flavours.

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GINGER & LIME SODA

Sharp citrus and ginger provide contrast without adding heaviness.

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ROASTED VEGETABLES

Simple, savoury and substantial enough to sit beside the main.

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