Braised Beef Chili

Name: Braised Beef Chili
Cuisine: Mexican
Ingredients: 1 kg Beef; 3 Onions; 4 cloves Garlic; Dash Olive oil; 300 g Chorizo; 2 tsp Cumin; 2 tsp Allspice; 1 tsp Cloves; 1 large Cinnamon stick; 3 Bay Leaves; 2 tsp dried Oregano; 2 ancho Ancho Chilies; 3 tbsp Balsamic Vinegar; 2 x 400g Plum Tomatoes; 2 tbsp Tomato Ketchup; 2 tbsp Dark Brown Sugar; 2 x 400g tins Borlotti Beans

🌍 Mexican 👁️ 25 views

A slow-braised Mexican-style chili of beef and chorizo perfumed with ancho, cinnamon, and cloves, mellowed with balsamic and dark sugar. Complex and deeply warming.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from TheMealDB

#Chili #Mexican #Braised #Dinner

📊 At a Glance

Difficulty Medium

Nutrition Facts

Servings per recipe 1

Serving size 1 serving (25195g)

Amount per serving

Calories 37395

% Daily Value*

Total Fat 1237g 1586%

Saturated Fat 4.9g 25%

Trans Fat 0g

Cholesterol 72mg 24%

Sodium 82mg 4%

Total Carbohydrate 3772g 1372%

Dietary Fiber 16g 57%

Total Sugars 45g

Protein 770g 1540%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 5.4mg 30%

Potassium 801mg 17%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Values are estimated from ingredients and may vary.

👨‍🍳 Instructions

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 chilies 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.