Braised beef chilli
- Portion size: Serves 4-6
- Hands-on time 20 min, oven time 3½ hours
- Difficulty: easy
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.
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Ingredients
- 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
To serve
- Steamed rice
- Soured cream
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Method
- 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.
Nutrition
- 507kcals Calories
- 17.6g (6g saturated) Fat
- 64g Protein
- 19.6g (11.5g sugars) Carbs
- 6.9g Fibre
- 1g Salt
For 6
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