Braised beef chilli
- Published: 2 May 17
- Updated: 18 Mar 24
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.
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- Recipe from April 2017 Issue
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
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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