Braised Beef Chili

Name: Braised Beef Chili
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 kg Beef; 3 pcs Onion; 4 clove Garlic; to taste Olive oil; 300 g Chorizo; 2 tsp Cumin; 2 tsp Allspice; 1 tsp Ground cloves; 1 pcs Cinnamon stick; 3 pcs Bay leaf; 2 tsp Oregano; 2 pcs Dried ancho pepper; 3 tbsp Balsamic vinegar; 2 pcs Tomatoes, canned; 2 tbsp Tomato ketchup; 2 tbsp Dark brown sugar; 2 pcs Canned borlotti beans

A rich Mexican chili with succulent chunks of beef, spicy chorizo, and aromatic spices — a dish that practically begs to be served on long winter evenings. Slow braising in the oven makes the meat incredibly tender and practically melting in your mouth.

Ingredients

1 kg Beef
3 pcs Onion
4 clove Garlic
to taste Olive oil
300 g Chorizo
2 tsp Cumin
2 tsp Allspice
1 tsp Ground cloves
1 pcs Cinnamon stick
3 pcs Bay leaf
2 tsp Oregano
2 pcs Dried ancho pepper
3 tbsp Balsamic vinegar
2 pcs Tomatoes, canned
2 tbsp Tomato ketchup
2 tbsp Dark brown sugar
2 pcs Canned borlotti beans

Instructions

Preheat the oven to 120°C. Remove the meat from the refrigerator in advance so it warms up slightly — this way it will cook more evenly.
Finely mince the onion and garlic in a blender or food processor until finely chopped. Heat 2 tablespoons of olive oil in a large ovenproof pot or Dutch oven and brown the beef on all sides until golden. Set the meat aside.
Add a little more olive oil to the same pot and brown the chorizo until it turns golden. Remove the chorizo and sauté the onion and garlic in the remaining aromatic fat together with all the spices (cumin, allspice, cloves, cinnamon, bay leaf, oregano) and dried ancho pepper. Cook, stirring, until the onion softens. Season with salt and pepper, then pour in the balsamic vinegar, add the tomatoes, ketchup, and sugar.
Return the beef and chorizo to the pot, pour in 400 ml of water (or red wine — it will taste even better). Bring to a gentle boil, cover with a lid, and place in the oven for 2 hours.
After 2 hours, remove the pot, check the meat, and add the beans. Return to the oven for another 1 hour. Before serving, shred the meat with two forks directly in the sauce — you'll get a true ragout.