Braised beef chilli

Braised beef chilli

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.

Braised beef chilli

  • Serves icon Serves 4-6
  • Time icon 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.

Nutrition: per serving

Calories
507kcals
Fat
17.6g (6g saturated)
Protein
64g
Carbohydrates
19.6g (11.5g sugars)
Fibre
6.9g
Salt
1g

For 6

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, combine the salsa ingredients, taste and season.
  5. Once the beef is cooked, stir in the chocolate and coriander. Taste and season, then serve with rice, soured cream and the salsa.

Nutrition

For 6

Nutrition: per serving
Calories
507kcals
Fat
17.6g (6g saturated)
Protein
64g
Carbohydrates
19.6g (11.5g sugars)
Fibre
6.9g
Salt
1g

delicious. tips

  1. Cook up to 48 hours in advance and keep in a sealed container in the fridge. Freeze for up to 3 months.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.