Braised Beef Chilli

Ingredients

• 1000 gBeef
• 300 gOnion
• 12 gGarlic
• 3 tbspOlive oil
• 300 gChorizo
• 2 tspCumin
• 2 tspAllspice
• 1 tspClove
• 1 pcsCinnamon stick
• 3 pcsBay leaf
• 2 tspOregano
• 2 pcsAncho chili
• 3 tbspBalsamic vinegar
• 800 gPeeled tomatoes
• 2 tbspKetchup
• 2 tbspRaw sugar
• 800 gBorlotti bean

Instructions

1. 1

   Preparation

   • Preheat the oven to 120 °C (250 °F).
   • Take the beef out of the fridge about 30 minutes before searing to come closer to room temperature.
   • Finely chop the onions and garlic (or pulse in a food processor).
2. 2

   Browning

   • Heat 2 tbsp olive oil in a large ovenproof casserole.
   • Sear the beef on all sides over high heat until well browned. Remove and set aside.
3. 3

   Chorizo and Vegetables

   • Add about 1 tbsp olive oil, brown the chorizo until it releases fat, then remove it.
   • Sauté the onions and garlic in the chorizo fat until translucent.
   • Add cumin, allspice, ground cloves, cinnamon stick, bay leaves, dried oregano and ancho chillies and toast briefly until aromatic.
4. 4

   Make the Sauce

   • Deglaze with balsamic vinegar and reduce briefly.
   • Stir in the canned tomatoes, ketchup and dark brown sugar.
   • Return chorizo and beef to the pot and add about 400 ml water or red wine. Bring to a simmer.
5. 5

   Braise

   • Cover and place in the preheated oven.
   • Braise at 120 °C for 2 hours.
   • After 2 hours add the borlotti beans and continue to braise, covered, for another hour.
6. 6

   Finish

   • Shortly before serving, shred the beef with two forks and mix well with the sauce.
   • Adjust seasoning with salt and pepper if needed and serve hot.