Braised Beef Chilli

`${title} picture`
Beef
Mexican
IngredientQuantity
1Beef1kg
2Onions3
3Garlic4 cloves
4Olive oilDash
5Chorizo300g
6Cumin2 tsp
7All spice2 tsp
8Cloves1 tsp
9Cinnamon stick1 large
10Bay Leaves3
11Oregano2 tsp dried
12Ancho Chillies2 ancho
13Balsamic Vinegar3 tbsp
14Plum Tomatoes2 x 400g
15Tomato Ketchup2 tbsp
16Dark Brown Sugar2 tbsp
17Borlotti Beans2 x 400g tins

Instructions

Preheat the oven to 120C/225F/gas mark 1. Take the meat out of the fridge to de-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. Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar. Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven. After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.