Braised Beef Chilli

Story behind the dish

There’s something irresistibly comforting about a hearty, slow-cooked chili that warms your soul on a chilly evening. This Braised Beef Chilli combines tender chunks of beef with smoky chorizo, rich spices, and a touch of sweetness from brown sugar and balsamic vinegar, creating a dish that's both complex and deeply satisfying. Originating from a love of bold flavors and time-honored cooking methods, this recipe transforms ordinary ingredients into a celebration of warmth and flavor.

Imagine the aroma of spices filling your kitchen as the chili gently simmers in the oven, promising a dish that’s as inviting as a hug from an old friend. It’s perfect for gathering loved ones around the table, sharing stories over hearty bites of this flavorful masterpiece.

Ingredients

• 2.2 lb (1 kg) beef, cut into large chunks
• 3 large onions, roughly chopped
• 4 cloves garlic, peeled
• Dash of olive oil
• 14 oz (400 g) chorizo, sliced
• 2 teaspoons ground cumin
• 2 teaspoons allspice
• 1 teaspoon ground cloves
• 1 large cinnamon stick
• 3 bay leaves
• 2 teaspoons dried oregano
• 2 ancho chilies, seeded and chopped
• 3 tablespoons balsamic vinegar
• 2 (14 oz / 400 g) cans of plum tomatoes
• 2 tablespoons tomato ketchup
• 2 tablespoons dark brown sugar
• 2 (14 oz / 400 g) cans of borlotti beans
• Salt and freshly ground black pepper
• 1 cup (8 oz / 240 ml) water or red wine (optional)

Step-by-step

1. Preheat your oven to 120°C (250°F / Gas Mark 1).
2. Take the beef out of the fridge to take the chill off.
3. Using a food processor, pulse the onions and garlic until finely chopped.
4. Heat 2 tablespoons olive oil in a large casserole dish over medium-high heat. Sear the beef on all sides until golden brown, then set aside.
5. Add a small drizzle more oil if needed and brown the sliced chorizo in the same pan. Remove and set aside.
6. In the remaining oil, add the chopped onions, garlic, cumin, allspice, cloves, bay leaves, oregano, and chopped ancho chilies. Cook gently until the vegetables are soft and fragrant.
7. Season with salt and pepper, then pour in the balsamic vinegar, plum tomatoes, tomato ketchup, and dark brown sugar. Stir well.
8. Return the browned beef and chorizo to the pot, add 1 cup (8 oz / 240 ml) water or red wine, and bring to a simmer.
9. Cover the casserole and transfer it to the prepared oven. Let cook slowly for 2 hours, checking occasionally.
10. After 2 hours, stir in the borlotti beans and continue cooking, uncovered, for another hour.
11. Just before serving, use two forks to gently pull the beef apart into tender shreds, blending it into the chili.

Chef’s tips & serving ideas

• For an extra smoky kick, add a dash of smoked paprika or chipotle peppers in adobo sauce.
• Serve hot over steamed rice, or with crusty bread to soak up all the delicious sauce.

Closing thoughts

This Braised Beef Chilli is a warm, hearty dish perfect for sharing and savoring. Its slow-cooked depth of flavor makes it feel like a culinary hug, great for cozy nights or weekend gatherings. Invite loved ones, pour a glass of wine, and enjoy the comforting, soul-warming magic of this unforgettable chili!