Slow-braised beef and smoky chorizo simmer for three hours with ancho chillies, cinnamon and warm spices until the meat shreds into a deep, rich chilli. Borlotti beans and a hint of dark brown sugar round out every spoonful.
Cook ModePreheat the oven to 120C/225F/gas mark 1 and take the beef out of the fridge to de-chill.
beef (braising or chuck)Pulse the onions and garlic in a food processor until finely chopped.
onions
garlicHeat the olive oil in a large casserole and sear the beef on all sides until golden, then set aside.
olive oilbeef (braising or chuck)Add a little more oil to the casserole and brown the chorizo, then remove it.
olive oil
chorizoAdd the onion, garlic, cumin, allspice, ground cloves, cinnamon stick, bay leaves, oregano and ancho chillies to the chorizo oil and cook until soft. Season with salt and pepper.
onionsgarlic
ground cumin
ground allspice
ground cloves
cinnamon stick
bay leaves
oregano
ancho chilliesStir in the balsamic vinegar, plum tomatoes, tomato ketchup and dark brown sugar.
balsamic vinegar
tinned plum tomatoes
tomato ketchup
dark brown sugarReturn all the meat to the pot with 400ml water (or red wine), bring up to a simmer, then cover and braise in the low oven for 2 hours.
beef (braising or chuck)chorizoCheck the meat, stir in the drained borlotti beans and cook for a further hour.
borlotti beansJust before serving, pull the beef apart with two forks and stir through the sauce.
beef (braising or chuck)Substitutions, timing tweaks — anything to remember next time.
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