A beef dish from the Mexican kitchen.

Ingredients

• 1kg Beef
• 3 Onions
• 4 cloves Garlic
• Dash Olive oil
• 300g 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 tins Borlotti Beans

Method

1. Preheat the oven to 120C/225F/gas mark 1.
2. 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.
3. 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.
4. 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.
5. 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.

Source

This recipe is adapted from TheMealDB (id 52826), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=z4kSoJgsu6Y.

Original source noted by the contributor: http://www.telegraph.co.uk/food-and-drink/recipes/braised-beef-chilli-con-carne/.