Braised Beef Chilli

Ingredients

• 1 kg beef chuck or braising steak, cut into 4–5 large chunks
• 3 medium white or brown onions
• 4 cloves garlic
• 3 tbsp olive oil, divided
• 300 g cooking chorizo, sliced into 1 cm rounds
• 2 tsp ground cumin
• 2 tsp ground allspice
• 1 tsp ground cloves
• 1 large cinnamon stick
• 3 bay leaves
• 2 tsp dried oregano
• 2 dried ancho chillies, stems and seeds removed
• 3 tbsp balsamic vinegar
• 2 x 400 g tins whole plum tomatoes
• 2 tbsp tomato ketchup
• 2 tbsp dark brown sugar
• 2 x 400 g tins borlotti beans, drained and rinsed
• 400 ml water or red wine
• Salt and freshly ground black pepper, to taste

Before you cook

• Remove the beef from the fridge 30–45 minutes before cooking to allow it to come closer to room temperature — this helps it sear evenly and brown rather than steam.
• Cut the beef into 4–5 large, roughly equal chunks if not already done. Pat each piece thoroughly dry with kitchen paper — dry meat browns; wet meat steams.
• Remove the stems and seeds from the dried ancho chillies. Tear the chillies into rough pieces and set aside.
• Peel and roughly quarter the onions and peel the garlic cloves. Place both in a food processor and pulse 8–10 times until finely chopped but not puréed — you want texture, not mush. Set aside.
• Slice the chorizo into rounds approximately 1 cm thick. Drain and rinse the borlotti beans in a colander. Have all remaining ingredients measured and ready before you begin cooking.

Steps

1. Preheat your oven to 120°C / 100°C fan / 225°F / gas mark ½–1. This is a very low temperature designed for a long, gentle braise — give the oven at least 15 minutes to fully come to temperature.
2. Place a large, heavy-based ovenproof casserole dish (at least 5-litre capacity, ideally cast iron) over high heat on the hob. Add 2 tablespoons of olive oil and heat until the oil shimmers and just begins to smoke — about 1–2 minutes.
3. Season the beef chunks generously on all sides with salt and freshly ground black pepper. Working in batches of 2–3 pieces so you don't crowd the pan, sear the beef for 3–4 minutes per side without moving it, until a deep golden-brown crust has formed on all sides. Crowding the pan will lower the temperature and cause the meat to stew rather than brown.
4. Once all the beef is deeply browned on all sides, transfer it to a plate and set aside. Do not discard the fat and fond (the brown bits) left in the pan — this is pure flavour.
5. Reduce the heat to medium. Add the chorizo rounds to the same casserole in a single layer. Cook for 3–4 minutes, turning occasionally, until the chorizo is browned on both sides and has released its deep red oil into the pan. Remove the chorizo with a slotted spoon and set aside with the beef.
6. You should now have a generous pool of flavoured oil in the pan from the chorizo. If the pan looks dry, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and garlic mixture to the pan, scraping up any browned bits from the base as you stir.
7. Cook the onion and garlic over medium heat, stirring frequently, for 8–10 minutes until completely softened, translucent, and just beginning to take on a little golden colour at the edges.
8. Add the ground cumin, ground allspice, ground cloves, the cinnamon stick, bay leaves, dried oregano, and the torn ancho chilli pieces directly to the softened onions. Stir well to coat the onions and toast the spices in the oil for 1–2 minutes until deeply fragrant. Do not let them burn — reduce the heat slightly if needed.
9. Pour in the balsamic vinegar and stir, scraping up any remaining caramelised bits from the base of the pan. Let it bubble for about 30 seconds.
10. Add both tins of plum tomatoes, breaking them up with the back of your spoon or squeezing them by hand as you add them. Then stir in the tomato ketchup and dark brown sugar. Season with a good pinch of salt and several grinds of black pepper.
11. Return the seared beef chunks and the browned chorizo (along with any resting juices from the plate) back into the casserole. Nestle everything together so the meat is partially submerged in the tomato mixture.
12. Pour in 400 ml of water or red wine. The liquid should come approximately halfway up the sides of the meat — top up with a splash more water if needed. Stir gently to combine.
13. Increase the heat to bring the contents of the casserole to a steady simmer — you should see large, slow bubbles breaking the surface. This will take about 5 minutes.
14. Once simmering, place the lid firmly on the casserole and carefully transfer it to the preheated oven on the middle shelf. Cook at 120°C for 2 hours undisturbed.
15. After 2 hours, carefully remove the casserole from the oven using oven gloves. Remove the lid — the liquid should have reduced slightly and the meat should be visibly softening. Add the drained and rinsed borlotti beans, pushing them gently into the sauce. Taste the sauce and adjust seasoning with salt and pepper if needed.
16. Replace the lid and return the casserole to the oven. Cook for a further 1 hour at 120°C, until the beef is completely tender and yields easily when pressed with a spoon — it should offer almost no resistance.
17. Remove the casserole from the oven. Retrieve and discard the cinnamon stick and bay leaves. Using two forks, shred and pull the beef apart directly in the pot — it should fall apart with very little effort, breaking into generous, irregular strands that mingle into the sauce.
18. Stir the pulled beef through the sauce and beans. Taste one final time and adjust salt, pepper, or a pinch more sugar if the sauce tastes sharp. If the sauce seems thin, place the casserole uncovered over medium heat on the hob and simmer for 5–10 minutes until it thickens to your liking.
19. Serve immediately in deep bowls with rice, flatbreads, or jacket potatoes, topped with soured cream, fresh coriander, or grated cheese if desired. The chilli keeps refrigerated for up to 4 days and freezes very well for up to 3 months.