Medel
Braised Beef Chilli
This is slow-cooked beef chilli that falls apart at the touch of a fork, layered with warm spices, smoky chorizo, and a deep, complex sauce that balances heat with subtle sweetness. The ancho chillies and cinnamon create something altogether more sophisticated than your typical chilli con carne—rich, aromatic, and utterly addictive.
⏱️200 min
🍽️4 portioner
2.5
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⏱️ Äggklocka
- 1Preheat the oven to 120°C.
- 2Remove the beef from the fridge to bring to room temperature. Finely chop the onions and garlic. Heat 2 tbsp olive oil in a large casserole over medium-high heat and sear the beef on all sides until golden. Set aside.
- 3Add another small amount of oil to the casserole and brown the chorizo. Remove and set aside. Add the onion and garlic to the pot and cook until soft. Stir in the cumin, allspice, cloves, cinnamon stick, bay leaves, oregano, and ancho chillies. Cook for 1-2 minutes until fragrant.
- 4Season with salt and pepper. Add the balsamic vinegar, plum tomatoes, tomato ketchup, and brown sugar. Return the beef and chorizo to the pot and pour in 400 ml water or red wine.
- 5Bring to a simmer, cover, and transfer to the oven. Braise for 2 hours.
- 6Remove from the oven and stir in the borlotti beans. Return to the oven and cook for a further 1 hour.
- 7Remove from the oven and shred the beef using two forks. Serve immediately.