Braised Beef Chili

Ingredients

• 2 1/4 lbbeef, whole braising cut such as brisket or chuck
• 3onions
• 4 clovesgarlic
• olive oil, a dash, for searing
• 10 1/2 ozchorizo, cooking chorizo, sliced
• 2 tspcumin
• 2 tspallspice
• 1 tspcloves, ground
• 1cinnamon stick, large
• 3bay leaves
• 2 tspdried oregano
• 2ancho chilies, dried; soaked and roughly chopped
• 3 tbspbalsamic vinegar
• 28 ozcanned plum tomatoes, 2 x 400g cans
• 2 tbsptomato ketchup
• 2 tbspdark brown sugar
• 28 ozborlotti beans, 2 x 400g cans, drained
• 1 2/3 cupswater, or red wine for richer flavor

Method

1. 1

   Heat the oven to 250°F. Take the meat out of the fridge 30 minutes before cooking. Pulse the onions and garlic in a food processor until finely chopped.

2. 2

   Heat 2 tbsp olive oil in a large casserole over high heat. Sear the beef on all sides until golden. Set aside.

3. 3

   Add a splash more oil and brown the chorizo. Remove. In the chorizo oil, cook the onion, garlic, spices, herbs, and chilies until soft. Season, then add the vinegar, tomatoes, ketchup, and sugar.

4. 4

   Return all the meat to the pot with 400 ml water (or red wine). Bring to a simmer, cover, and cook in the low oven for 2 hours.

5. 5

   Add the drained borlotti beans and cook for a further hour. Just before serving, pull the beef apart into chunks using two forks.

Nutrition per serving