Recipe byThe ZestyPlate Kitchen
A deeply spiced Mexican-style braised beef chilli: beef and chorizo slow-cooked with ancho chillies, warm spices and borlotti beans until tender.
This braised beef chilli is the slow-cooked sort, with chunks of beef and chorizo left to simmer for hours alongside ancho chillies, warm spices and beans until everything turns smoky and tender enough to shred. It bears little resemblance to a quick mince chilli. Give it the time it asks for and you will be glad you did.
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Prep 25 min
Cook 180 min
Total 205 min
Medium
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
Preparation
- Preheat the oven to 120C/225F/gas mark 1.
- Take the meat out of the fridge to lose its 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, then set aside.
- Add another small slug of oil and brown the chorizo, then remove. Add the onion and garlic, spices, herbs and chillies and cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.
- Return all the meat to the pot with 400ml water (or red wine if you prefer), bring to a simmer, then cover and cook in the low oven.
- After 2 hours, check the meat and add the beans. Cook for a further hour, then just before serving, pull the meat apart with two forks.
Tips from the ZestyPlate Kitchen
- Brown the beef in batches so it takes on a proper golden crust, which then flavours the whole pot.
- Keep the heat low and the cooking long; that gentle approach is what makes the beef pull apart.
- Ancho chillies bring a smoky, raisin-like depth with very little heat, so don't leave them out.
- Shred the beef with two forks just before serving for that soft, pulled texture.
Frequently Asked Questions
You can, but the whole point here is the slow-braised, shredded beef. Chunks of braising steak give a far richer result.
Warm and smoky rather than fiery, since the ancho chillies are about flavour more than heat. Add fresh chilli if you want a kick.
Yes, and like most chillies it tastes even better reheated a day later.
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