Braised Beef Chilli

Braised Beef Chilli

This Braised Beef Chilli is a rich, hearty dish combining tender beef with smoky chorizo and fragrant spices. Slow-cooked to perfection, it's a warming meal perfect for cozy dinners.

Beef

Prep Time

20 min

Cook Time

180 min

Servings

6

Braised Beef Chilli merges the deep flavors of succulent beef with aromatic spices and smoky chorizo, creating a dish that's both comforting and complex. This recipe showcases slow-cooking at its best, allowing the meat to melt in your mouth while absorbing the warmth of cumin, allspice, and cloves. The addition of cinnamon and bay leaves gives an earthy depth, while the ancho chillies contribute a subtle heat that builds gradually. Historically, chili dishes have evolved across cultures, borrowing ingredients and techniques to suit local tastes. This version leans into Mediterranean influences with the herbaceous oregano and balsamic vinegar, adding a tangy brightness that balances the sweetness from the brown sugar and tomatoes. It's an ideal dish to pair with rustic bread, fluffy rice, or creamy mashed potatoes to soak up the luscious sauce. Perfect for sharing, this recipe is flexible for gatherings or family meals and can easily be doubled. Leftovers develop even more flavor over time, making it a superb candidate for next-day enjoyment. Adding beans near the end provides a tender bite and nutritional boost, rounding out this soulful, flavorful meal.

Ingredients

  • 1 kg Beef
  • 3 Onions
  • 4 clove 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 Chillies
  • 3 tbsp Balsamic Vinegar
  • 2 x 400g Plum Tomatoes
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Dark Brown Sugar
  • 2 x 400g tin Borlotti Beans

Instructions

Begin by preheating your oven to a gentle 120°C (225°F, gas mark 1), setting the stage for a slow, tender cooking process. Remove the beef from the refrigerator to let it come up slightly to room temperature — this helps with even cooking. Meanwhile, finely pulse the onions and garlic in a food processor until they’re chopped into small, uniform pieces; this will ensure they melt smoothly into the sauce. Heat 2 tablespoons of olive oil in a large heavy casserole over medium heat. Carefully sear the beef on all sides until each surface is beautifully golden brown. This step locks in the flavors and juices. Once browned, transfer the beef to a plate and set aside. Add a small splash of olive oil to the casserole and brown the chorizo until it releases its enticing, smoky oils and becomes crisp around the edges. Remove the chorizo and set aside. Now add the chopped onions and garlic to the chorizo-infused oil; the seasoned oil will enhance their sweetness. Stir in the cumin, allspice, cloves, cinnamon stick, bay leaves, oregano, and ancho chillies, allowing the spices and herbs to toast slightly and perfume the onions. Season the mixture generously with salt and freshly ground black pepper. Pour in the balsamic vinegar to introduce a tangy depth, followed by the crushed plum tomatoes, tomato ketchup, and dark brown sugar to balance acidity and add a touch of sweetness. Stir everything together to blend the vibrant flavors. Return the beef along with its juices and the browned chorizo to the pot. Pour in 400ml of water or red wine if you want a richer taste. Bring the mixture gently up to a simmer on the stovetop. Cover the casserole and transfer it to the preheated oven. Let it cook slowly for two hours, allowing the beef to become tender and the flavors to meld beautifully. After two hours, check the meat’s tenderness and stir in the borlotti beans to the pot. Return to the oven uncovered and continue cooking for another hour to let the beans absorb the delicious sauce. Just before serving, use two forks to shred the beef gently, mixing it back into the sauce to create a luscious, hearty texture. TIP: If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking to allow excess liquid to evaporate. Serve this chilli alongside crusty bread or creamy polenta to soak up the sumptuous juices.

Quick Info

Prep Time
20 min
Cook Time
180 min
Total Time
200 min
Servings
6

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