Braised beef chilli
- April 2017
- Serves 4-6
- Hands-on time 20 min, oven time 3½ hours
Ancho chillies, dark chocolate and paprika add wonderful flavours to this slow-cooked beef chilli. Serve it with fresh bean salsa for an impressive one-pot dish.
- Gluten-free recipes
- 17.6g (6g saturated)
- 19.6g (11.5g sugars)
- Olive oil for frying
- 2 red onions, thinly sliced
- 1 tbsp ground cumin
- 1 tsp smoked sweet paprika
- 1 tbsp ground coriander
- 1.5kg beef shin, diced
- 3 green peppers, sliced
- 2 dried ancho chillies, soaked in hot water for 10 minutes, then roughly chopped
- 1 tbsp tomato purée
- 500ml beef stock (we like )
- 400g tin chopped tomatoes
- 30g very dark chocolate (80 per cent cocoa solids), in pieces
- Large bunch fresh coriander, leaves roughly chopped
For the salsa
- 1 red onion, finely chopped
- 200g black eye beans, drained and rinsed
- 100g tinned sweetcorn, drained
- Bunch fresh coriander, leaves roughly chopped
- Juice of 1 lime
- 1 red chilli, deseeded and chopped
- Steamed rice
- Soured cream
- Heat the oven to 150°C/130°C fan/gas 2. Heat a glug of oil in a large lidded flameproof casserole over a medium heat. Fry the onions for 5 minutes, then add the spices and cook for 2-3 minutes more.
- Add the beef, turn up the heat and fry for 5-8 minutes to brown, stirring regularly. Add the peppers and fry for a further 5 minutes.
- Stir in the chillies, tomato purée, stock and tomatoes, bring to the boil, then cover with the lid and cook in the oven for 3 hours. Remove the lid and cook for a further 30 minutes.
- Just before serving, combine the salsa ingredients, taste and season.
- Once the beef is cooked, stir in the chocolate and coriander. Taste and season, then serve with rice, soured cream and the salsa.
Cook up to 48 hours in advance and keep in a sealed container in the fridge. Freeze for up to 3 months.
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